Tuna & Bean Salad

 For too many reasons to possibly list here, my wife is my hero. However, one of the smaller reasons is her dedication and willingness to only eat salads for work meals. She feels lighter on her feet all day, and says it makes up for our more indulgent meals when she is home. Tuna & Bean salad is just one of the alternatives that we go with when i make here lunch. She has me put it over any variety of mixed crunchy greens & hot pepper rings with some home made dressing.

1 5 oz can Solid Tuna in Water
1 16 oz can Cannellini Beans - drained & rinsed*
2 tbs Olive Oil
2 tbsp Cider Vinegar
1 tbsp Dried Parsley
Salt and pepper to taste - A dash of crushed red pepper is great!
1/3 cup each of the following  finely diced

• Cucumber - Seeded - peel optional
• Red Bell Pepper
• Celery
• Carrot
• Purple Onion

I drain the tuna in a mesh strainer over the sink, easier than squeezing the can and spraying myself with tuna juice. Use a large mixing bowl just to make life easy.  Drain & rinse the beans in the strainer as well. Add the remaining ingredients and toss well, but lightly, canned beans smash easy. refridgerate for at least an hour for flavors to come together. This is a very lightly dressed salad. You can certainly add more oil or vinegar to taste when serving, but it hold up best without being drowned.

*Works great with chick peas (garbanzo beans if you prefer) or any other preference like kidney beans.

Enjoy.