Ingredients
Scale
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (5-ounce) can tuna in olive oil, drained
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, combine the rinsed and drained cannellini beans, drained tuna, finely chopped red onion, and chopped fresh parsley.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, and Dijon mustard.
- Pour the dressing over the bean and tuna mixture.
- Gently toss until all ingredients are well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Serve over a bed of mixed greens or with crusty bread.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 25mg