Tuna & White Bean Salad
Emma
ingredients
- 3 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 1/8 tsp. salt
- freshly ground pepper to taste
- 1 19-oz. can cannellini beans, rinsed
- 1 6-oz. can chunk light tuna in water, drained and flaked
- 1/4 c. chopped red onion
- 3 Tbsp. chopped fresh parsley
- 3 Tbsp. chopped fresh basil
directions
- 1
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley, and basil. Toss to coat well.
- 2
Cover and refrigerate for up to 2 days.
Source: Emma
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