Tuna and White Bean Salad Recipe

This is one of my all-time favorite summer salads – just the right combination of hot, salty, sweet, sour and fresh. This high-protein, grain-free and gluten-free recipe is best eaten cold or room temperature and gets even better over time as the flavors meld!

Prep time: 15 minutes
Serves: 5

Ingredients

• 4 cans of solid white tuna in water, drained
• 2 cans of navy beans or small white beans, drained and rinsed
• 1.5—2 cups of pickled vegetables – chopped (I used a combination of bread and butter pickles, capers, pickled green beans and jalapenos)
• 1/2 C chopped fresh scallions
• 4 tbsp fresh lemon juice
• 4 tbsp red wine vinegar
• 6-8 tbsp extra virgin olive oil
• 1 tsp salt

Instructions

1. In a large bowl, combine all ingredients and mix well
2. Refrigerate for up to 4 days.

Enjoy!