3 T. extra-virgin olive oil or salad oil, or a combination
3 T. fresh lemon juice (or more to taste)
2 cloves garlic, minced
2 t. dried rosemary, crushed, or 6 t. fresh rosemary, finely chopped
1 15-oz. can Great Northern beans, drained and rinsed
2 tomatoes, chopped
1/3 c. chopped fresh parsley
1 12-oz. can solid white tuna in water, drained*
Whisk together oils, lemon juice, garlic, and rosemary. Add beans, tomatoes, parsley, and tuna. Toss gently. Serve with lemon wedges.
*Also delicious without the tuna.
Serves 6.
Source unknown.
This is a go-to salad to take to work. Served on top of a bed of lettuce, it needs no other dressing.
ReplyDeleteIt also makes a delicious vegan party dip; I leave out the tuna, mash the beans slightly before adding the tomatoes and parsley, and serve it with pita chips and celery sticks.