Make Ahead – Bean and Tuna Salad

Makes 4 servings

This make ahead pantry staple keeps in the fridge for up to 3 days.  Serve it on a bed of spinach or any lettuce combo surrounded by fresh tomatoes and a drizzle of Balsamic vinegar.

Ingredients:

1- 19 oz (540 mL) can mixed beans, white kidney beans, chickpeas, drained and rinsed

1 can (170 g) water-packed tuna, drained

1/2 (125 mL) cup diced celery (1-2 stalks)

1/2 cup (125 mL) diced red pepper (1/2 medium)

2 green onions, chopped

1/4 cup (50 mL) fresh basil, chopped or 1 tsp (5 mL) dried basil

2 tbsp (30 mL) chopped black olives, optional

2 tbsp (30 ml) olive oil

2 tbsp (30 mL) lemon juice, freshly squeezed,

1/2 tsp (2 mL) grated lemon zest

pepper to taste

spinach/lettuce leaves, cherry tomatoes

 

Directions:

 

1. In a medium bowl combine all ingredients up to and including the chopped olives.
2. In a small jar or container mix olive oil, lemon juice and zest. Stir into medium bowl with other ingredients.  Cover and refrigerate for 4 hours or overnight.
3. Serve on a small bed of spinach/ lettuce, topped with halved cherry tomatoes.

 

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