This is one of the most versatile recipes in my regular rotation- in both ingredients and ways it can be enjoyed. I like to make a batch of this up during my weekly food prep session on Sunday and use it in lunches all week. You can add pretty much any veggie you want to the mix- it is great with avacadoe! I eat this on Wasa type crispbreads, scooped over spring mix as a topping and dressing in one, mashed on to sandwich bread, wrapped up in a tortilla with some spring mix and I have even made a quesadilla out of it with some fresh mozzarella. It is seriously so good and packed with protein and nutrients.
Tuna & White Bean Salad
1 can tuna- drained
1 can cannellini beans- drained and rinsed well
1/2 med red onion-diced
1/2 medium green pepper-diced (I also added that one random baby red pepper I had)
medium tomatoe- diced
large handful of spinach- chopped
2 Tbls red wine vinegar
2 Tbls olive oil
sea salt and freshly ground black pepper- to taste (I used Borsari which is a local seasoned salt, but plain old salt and pepper work fine)
* for texture purposes, I try to chop my veggies to be about the size of the beans in this recipe
1. Mix all ingredients in medium bowl.
2. Serve immediately or store covered in fridge up to 6 days.
* pleas excuse my nail. Nails were next on the to do list.