Tuna, White Bean, and Feta Salad with Basil Vinaigrette | Marine Stewardship Council

Ingredients

• 1 tin/can of MSC certified tuna (preferably in oil)
• 2 tins/cans of lima beans, drained and rinsed (you can also use whatever beans you have on hand)
• 1 cup cucumber, roughly chopped
• 1 cup cherry tomatoes, chopped
• ¼ cup red onion, thinly sliced
• ½ cup of fresh sheep feta
• Alfalfa and pea sprouts to garnish
• 2 cups of basil leaves
• 2 tbsp maple syrup
• ¼ cup apple cider vinegar
• 1 cup extra virgin olive oil
• salt to taste