Tuna, White Bean, and Red Onion Salad

Its only been the past year or so that I've started eating beans in foods other than chili, refried beans, or sweet red beans in Asian desserts. I've read all the magazine articles saying how beans are low fat and a great source of protein.  Since I've got a gigantic pot roast with potatoes and carrots cooking away in my crock pot for dinner,  for lunch I tried out a nice and light tuna, white bean, and red onion salad.

















Ingredients

2 (6-ounce) cans of white albacore tuna2 (15-ounce) cans cannelini white beans, drained and rinsed1/3 cup small capers, nonpareil in brine, drained and rinsed1 medium red onion, thinly sliced Salt and fresh ground black pepper to taste1/4 cup of extra virgin olive oilJuice of one lemon 1/3 cup of kalamata olives, slicedBasil leaves for garnishing Directions

In a large bowl, add the tuna.  Break tuna into bite-size pieces with a large fork. Add the beans, kalamata olives, onions and capers.  Drizzle with olive oil and lemon juice. Toss gently to combine. Season with salt and freshly ground black pepper. Garnish with julienned basil leaves.

It was definitely good.  I'd make it again.  Maybe next time I'll add grape tomatoes and cucumber chunks to add some crunch.