Tuna and White Bean Salad

I’m always on the look out for healthy lunches that can be made with ingredients I always have. This salad is a perfect example — delicious!

Tuna and White Bean Salad
Serves 2
Just the Tip / Inspired by the Spontaneous Hausfrau

What I used:

• 1/4 cup lemon juice
• 3 tbsp olive oil
• 1 19-ounce can cannellini beans, drained and rinsed
• 1 5-oz can of tuna, drained (I like the italian tuna in olive oil)
• 1/4 cup shallots, finely chopped
• 1/4 cup parsley, chopped
• 1 tbsp pesto
• 2 tbsp sundried tomato, diced
• 1/4 cup quartered cherry tomatoes
• salt, pepper

What I did:

1. In a medium bowl, whisk together the lemon juice, olive oil, pesto, shallots, and parsley.
2. Add the rest of the ingredients, stir, and season with salt and pepper to taste. Refrigerate until ready to serve.

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