Categories: January2011, beans, bento, healthy, lunch, parsley, tuna

Ingredients

• 1 can white beans, rinsed and drained well
• 1 can Italian tuna in olive oil
• (or any tuna packed in oil will work)
• 1 cup chopped curly parsley
• (or less if you don't love parsley like I do)
• 1/4 cup finely diced red onion
• Dressing:
• 3 T good quality extra-virgin olive oil
• 2 T fresh lemon juice
• black pepper and sea salt to taste

Directions

1. Put beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels. Drain oil from tuna and discard, then put tuna in mixing bowl. Add beans, chopped parsley, and diced onion, and gently combine. (Don’t overstir, you want the tuna to stay a bit chunky.)

2. In small bowl, whisk together olive oil and lemon juice. Gently mix dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with fresh ground black pepper and sea salt and serve. This will stay good in the refrigerator for at least a day or two, but it probably won’t last that long.

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