Rachael Ray's 30-Minute Healthy Recipes

Cannellini Bean & Tuna Salad

* 1 (15 oz) can cannellini beans, rinsed & drained
* 1 (6 oz) can tuna, drained
* 1/4 cup chopped green onion
* 2 tablespoons chopped fresh parsley
* 2 tablespoons olive oil
* 1/4 teaspoon pepper

*optional - romaine lettuce leaves

1. In large bowl, put all ingredients.
2. Toss until ingredients are combined well.
3. Serve immediately or keep chilled until ready to serve.
4. You may want to spoon this salad on top of a few romaine lettuce leaves on a plate to serve.

Simple bean and tuna salads are great starting points for any meal, but they also make excellent light lunches or quick snacks. I keep a good supply of canned white tuna in water and an assortment of beans so I have dinner, lunch, or even a snack ready in an instant.

You can change the flavor of this salad by changing the oil or dressing you use. If you have a nice, light vinaigrette you like, go ahead and add a tablespoon of that in place of one of the tablespoons of olive oil. You can't mess this recipe up!

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