4.2018

Zion Nat'l Park, Columbine

Tuna and White Bean Salad

Tuna and White Bean Salad
A simple meal, refreshing and cool: perfect for summer!

Ingredients:
• 2 6-oz cans of tuna, drained
• 1 15-oz can cannellini beans, drained and rinsed

• 2 roasted red peppers, packed in a jar also works
• 2 Tablespoons capers

• Zest of 1 lemon
• 1 tomato, roughly chopped (optional)

• 3 Tablespoons fresh lemon juice

• 1 Tablespoon extra-virgin olive oil

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Toasted bread, for serving

To Prepare:
In a large bowl, combine the tuna, beans, red peppers, capers, lemon zest, and tomato (if using). In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper. Pour the vinaigrette over the tuna mixture and toss. Serve with the bread.
**For a variation, try adding olives, red onion, or jarred artichokes. **

Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

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