Lunch
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.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- ⅛ teaspoon salt
- freshly ground pepper, to taste
- 1 19-ounce can cannellini (white kidney) beans, rinsed
- ¼ cup chopped red onion
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 1 6-ounce can chunk light tuna in water, drained and flaked (see note)
Directions
- 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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