Bean and Tuna Salad
Serving Size / Yield
6 servings
Ingredients
- 3 Tbs. olive oil
- 1 Tbs. lemon juice
- salt
- pepper
- 3 C. cooked or canned cannellini beans, drained
- 2 celery ribs, thinly sliced
- 1 sm. red onion, very thinly sliced
- 2 7-oz. cans Italian tuna packed in olive oil
- 2 Belgian endive, trimmed and separated into spears
Directions
In a medium bowl, whisk together the oil, lemon juice and salt to taste with a bit of pepper. Add beans, celery, onion and tuna. Stir well. Arrange endive spears on a platter. Top with salad and serve.
