Tuna & White Bean Salad

Recipe from Eating Well

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• ⅛ teaspoon salt
• Freshly ground pepper, to taste
• 1 19-ounce can cannellini (white kidney) beans, rinsed
• ¼ cup chopped red onion
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1 6-ounce can chunk light tuna in water, drained and flaked (see Note)

Directions

1. Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl.
2. Add beans, tuna, onion, parsley and basil; toss to coat well.
3. Make Ahead Tip: Cover and refrigerate for up to 2 days.
4. Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.