This tuna salad comes with extra protein thanks to white cannellini beans.
Tasty enough to eat on its own, it’s especially good when scooped up with crusty bread.
To make white bean tuna salad, you’ll need:
Ingredients
1(15-oz.
Credit: Andy Lyons
)cancannellini beans, rinsed and drained
2(5-oz.
Shake well to combine.
Assemble
Pour dressing over tuna mixture; toss gently to combine.
Squeeze juice from half of a lemon over salad.
Serve with toasted crusty bread, if desired.
Wrap tightly and refrigerate until ready to serve.
Store leftovers in the refrigerator for up to four days.
2,000 calories a day is used for general nutrition advice.
