Crisp tuna & white bean salad

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely diced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• ¼ tsp kosher salt
• ¼ tsp pepper

Let’s make it

1. Whisk olive oil, lemon juice, salt, and pepper in a large bowl.
2. Add beans, cucumber, tomatoes, onion, and parsley. Toss to coat.
3. Gently fold in tuna, leaving some larger flakes.
4. Serve immediately or cover and refrigerate until ready to eat.