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Tuna and White Bean Salad
From the recipe box of travel writer Carole Terwilliger Meyers.
This is a quick and delicious meal to make when you’re short of time. I usually make it for lunch, but it would also make a great dinner. However, it tastes best when made a day in advance–allowing the flavors to meld. I give the drained tuna water to my cat, who laps it up in a flash, and I also save him a spoonful of the tuna for a pre-dinner treat.
1 5-ounce can of Albacore tuna in water, drained
1 15-ounce can large white kidney beans (or Great Northern beans, or small white beans), drained and rinsed
10-20 cherry tomatoes, cut in half
½ medium red (or white) onion, chopped
½ large cucumber, seeded and chopped (optional)
3 Tbl. extra virgin olive oil
2 Tbl. balsamic vinegar
sea salt to taste
freshly ground black pepper to taste
Add ingredients individually to a large serving bowl. Mix gently and let sit from 15 minutes to up to one day.
fresh chopped parsley
Sprinkle over top for color.
Serves 2 to 4.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)