Yesterday I didn’t have much time to make lunches for the week so I was looking for something quick, easy and healthy. I like this recipe because it is a great source of protein and fibre, so it keeps me going through the afternoon! I added red pepper for an additional serving of vegetables, and cut up some carrot sticks on the side. You can also use chopped, cooked chicken breast or a can of salmon instead of tuna as a variation. Lightly steamed or roasted asparagus would also be a great addition to the salad.

Ingredients:

2 cans white beans (19oz)
2 cans tuna, drained
¼ cup olive oil
¼ cup finely chopped red onion
juice of a lemon
2 tbsp red wine vinegar
2 cloves garlic, crushed
½ cup chopped fresh parsley
salt and pepper to taste

Directions:

Drain and rinse beans thoroughly and toss with all other ingredients. Serve at room temperature or slightly chilled.