Tuna & White Bean Salad
The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.
Ingredients
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3 tablespoons lemon juice
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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⅛ teaspoon salt
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Freshly ground pepper, to taste
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1 19-ounce can cannellini (white kidney) beans, rinsed
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¼ cup chopped red onion
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3 tablespoons chopped fresh parsley
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3 tablespoons chopped fresh basil
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1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
Description
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Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.
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