Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 servings
Category
Course
Preparation Method
Salad
Ingredients
1 red bell pepper, cut into thin strips
2 cans (6-1/2 ounces each) solid white tuna, drained
4 cups cooked cannellini beans
5 scallions, thinly sliced
2 tablespoons chopped fresh basil or parsley
1 teaspoon grated lemon zest
Dressing
Ingredients
1/2 teaspoon salt
1 clove garlic
2 tablespoons fresh lemon juice
6 tablespoons olive oil
freshly ground black pepper, to taste
Ingredients
Boston or romaine lettuce
1-1/2 cups pitted black Greek or Italian olives, cut into quarters
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Comments
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I made this salad except I had can chicken breast. It was delicious. It satisfied my hunger while being very light. I have been packing in my lunch this week and it holds up well.