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.
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
- In a medium bowl combine all ingredients up to and including the chopped olives.
- 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.
- Serve on a small bed of spinach/ lettuce, topped with halved cherry tomatoes.
Suppertime Survival © Bev Callaghan + Lynn Roblin 2020. All rights reserved.