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Tangy Tuna and White Bean Salad
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Description
White beans and tuna in a lemony pesto dressing make for a refreshing and delicious lunch.
Ingredients
- 2 teaspoons Pesto
- 1 teaspoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- ⅛ teaspoons Salt
- 1 can (15 Oz. Size) White Or Cannellini Beans, Drained And Rinsed
- 1 can (7 Oz. Size) Tuna, Drained
- ¼ cups Onion, finely chopped
- 3 Tablespoons Parsley, Chopped
- 2 Tablespoons Sun-dried Tomato, Diced
Preparation
In a medium bowl, whisk together the pesto, lemon zest, lemon juice, olive oil, and salt.
Add the drained beans, tuna, onion, parsley and sundried tomatoes and toss gently to coat. Refrigerate for 30 minutes to 2 hours to blend the flavors. Serve.
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