Nourishing tuna and cannellini bean salad recipe
Nourishing tuna and cannellini bean salad with fresh parsley and olives. Perfectly portioned for a healthy, quick lunch.
Ingredients
- 2 400 gram cans drained, rinsed cannellini beans
- 425 gram can, drained, flaked tuna
- 1 small, finely chopped red onion
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon white wine vinegar
- 2 tablespoon parsley, chopped
- 1/4 cup (optional) pitted black olives
- 100 gram baby rocket
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