|Picture from: eatinonthecheap|
Image Credit: Jodie Mo
Italian Bean and Tuna Salad
“I love this dish because it’s creamy and flavorful. I prefer the tiny tomatoes in this dish, especially in the middle of the winter, because they are sweeter.” Jodie Mo
1 small onion, thinly sliced
3 -4 tablespoons white wine vinegar
2 cups cooked white beans (19 oz. can)
1 (6 oz) can tuna in water, drained
1 cup cherry tomatoes, halved
2 garlic cloves, minced
Juice of one lemon
4 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
2 tablespoons olive oil
1 tablespoons plain low-fat yogurt
1 tablespoons capers, rinsed
Salt and pepper
Spring mix (to serve on)
Toss the onion with 2 tablespoons of vinegar and cover with water.
Let sit for 30 minutes.
Meanwhile mix the remaining ingredients together, add in onion.
Serve on a bed of greens!
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