Lunch
Tuna & White Bean Salad
A no-cook lunch with pantry staples, crunch and plenty of flavor.
Prep 10 minAbout 10 min totalServes 2
Ingredients
- • 1 can tuna, drained
- • 1 can cannellini or great northern beans, drained and rinsed
- • 1 cup chopped cucumber
- • 1 cup cherry tomatoes, halved
- • 2 tablespoons chopped red onion, optional
- • 2 tablespoons olive oil
- • 1 tablespoon lemon juice
- • 1 teaspoon Dijon mustard
- • Salt and pepper
- • 2 tablespoons chopped parsley, optional
Protein from Tuna and white beans
How to make it
- 1Add the tuna, beans, cucumber, tomatoes and onion to a bowl.
- 2Whisk the olive oil, lemon juice, mustard, salt and pepper in a small cup.
- 3Pour the dressing over the salad and toss gently.
- 4Add parsley if using and serve right away or chill first.
Good to know
How to serve it: Serve over greens, with whole-grain crackers or tucked into a pita.
Swaps: Use canned salmon or chicken instead of tuna. Chickpeas work in place of white beans.
Leftovers: Keeps in the refrigerator for up to 3 days.
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