Tuna and White Bean Salad

This is the perfect summer lunch.

1 (15 ounce) can Northern or White Cannellini beans, drained
6-½ ounces solid white tuna in water, drained and broken into small flakes
1 teaspoon basil
½ cup minced scallions
1-½ tablespoons lemon juice
2 teaspoons red wine vinegar
½ cup oil
¼ teaspoon salt
¼ teaspoon pepper

Place beans in a bowl and add tuna, basil and scallions. Mix well. Combine lemon juice, red wine vinegar, oil, salt and pepper. Shake well. Pour over salad (You will not need all of the dressing – save for tomorrow’s lunch!) and toss gently.

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