Tuscan Tuna Salad

Yield: 2 servings

This salad is delicious served on a bed of arugula or as a sandwich. It’s hard to go wrong with these flavors, so go ahead and play with the amounts. If you used canned beans, you will need 1 can. Rinse and drain them first. Full of fiber and protein, no matter how slice it, this salad makes for a very satisfying lunch or snack.

Ingredients:

• 1 7-ounce pouch of chunk light tuna
• 1 cup cooked Cannellini beans
• 1/4 cup pitted kalamata olives, chopped
• 1/2 cup chopped tomatoes
• 1/4 cup chopped scallions
• 1/4 cup crumbled feta cheese (if you like, use fat free feta)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil

Procedure:

1. Combine all ingredients in a medium mixing bowl. Season to taste with salt and pepper.