Wednesday, July 24, 2013

White Bean Salad with Tuna and Parsley

I've been loving the cold salads I've been making recently. They make for the perfect lunch.

Mix together:

1 can (15.5 oz) white beans (rinsed and drained)
3 tablespoons olive oil
2 tablespoons lemon juice
black pepper & salt (to taste)

Stir in: 

1 cup chopped parsley
1/4 cup diced red onion
1 (5-6 oz) can of tuna

And that's it! Should last for a couple days in the fridge.


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