Ingredients:
2 cans white northern on cannellini beans, drained and rinced
2 T chopped red onion
1 rib celery, finely diced
1 can tuna, drained
3 T extra-virgin olive oil
juice and zest of 1 lemon
1 t dried thyme
1/4 t salt
1/4 t ground black pepper
Directions:
Combine all ingredients, toss, and refrigerate 1 hour before serving.
Source: Cucina in Salt Lake City
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