Ingredients

• 1/4 cup EVOO
• 1 tablespoon sherry wine vinegar
• 1 1/2 teaspoon freshly squeezed lemon juice
• salt and freshly ground black pepper
• 2 tablespoons finely chopped red onion or minced shallot
• 1/2 red bell pepper, peeled and diced
• 1 clove garlic, crushed
• 2 tablespoons fresh parsley, chopped
• 3 1/2 cups cannellini beans, rinsed and drained
• 8 ounces can light tuna packed in olive oil, drained

Directions

1. In a large bowl, whisk together the olive oil, vinegar, and lemon juice. Season with salt and pepper to taste.

2. Add the red onion, bell pepper, garlic and 1 1/2 tablespoons of the parsley.

3. Add the beans and toss to mix.

4. Crumble the tuna over the beans and fold to mix.

5. Sprinkle the remaining parsley on top.

6. Serve lightly chilled or at room temperature.

Email to a friend | Print this recipe | Back