Tuscan Bean Salad with Tuna

Now that the holiday’s are over, most of us want to get back on track by eating healthy again.  Here is a go to recipe that I make when I want something healthy and fast for those busy weekday lunches. You can prepare this meal in advance by keeping your spinach and bean salad in separate containers, just combine once ready eat and to serve.  This salad is packed with protein, spinach and tomatoes to help you recharge for the second half of your day!

Tuscan Bean Salad with Tuna

Serves:  2-4

Prep time:  10 minutes

Ingredients

1 15 oz can of Cannellini beans (white kidney beans) drained and rinsed

1 7 oz can of Solid White Albacore Tuna packed in water, drained

1 large whole Tomato chopped

2 tablespoons of Red Onion minced

1 cup of Basil chopped

3 tablespoons of Capers, drained

2 tablespoons of Extra Virgin Olive Oil

2 tablespoons of Red Wine Vinegar

4 cups of Baby Spinach

Salt and Pepper to taste

In a medium sized bowl toss together the drained cannellini beans and tuna fish; be sure to break up the tuna and mix evenly. Once combined add the chopped tomato, minced onion, basil and capers. Evenly drizzle the extra virgin olive oil and red wine vinegar, tossing until coated. Serve the salad over the baby spinach and season to taste with salt and pepper.

Enjoy All 4 One Home!

Gretchen