I’m running around tying up loose ends before we leave for our trip tommorrow morning. So many little things that I don’t want to forget about that I’ve got lists upon lists of things to remember. That’s why today I needed something quick to prepare for lunch and bonus points if it used up all the half-cut vegetables in the fridge. This canelli bean and tuna salad turned out to be amazingly simple to prepare and I had everything I needed in the apartment to make it happen. A perfect, quick summer lunch and delicious to boot.
cannellini bean and tuna salad
1 can of cannellini beans, drained & rinsed
1 can of tuna packed in olive oil
1/4 onion, diced
1 celery stalk, diced
1/2 green pepper, diced
1 t capers
1 small lemon, juiced
1 t dried oregano
salt & pepper
1. In a small bowl, add the rinsed beans and the can of tuna with all its juices. Mix in the chopped vegetables, capers, oregano, salt and pepper and lemon juice. Mix.
Delicious served with crackers and baby carrots. Yum!