Cannellini Bean Salad

1 cup dry cannellini beans, cooked, or (1) 19-oz can drained and rinsed
6 oz fresh or canned white tuna, drained
1 medium tomato, chopped
2 ribs celery, chopped
1/2 red onion, quartered and thinly sliced
2 Tbsp fresh lemon juice
1 Tbsp chopped parsley
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
Salt and freshly ground pepper
Salt and freshly ground pepper

Combine beans, tuna, tomato, celery and onion.

In a medium bowl, add lemon juice to parsley. Whisk in olive oil. Pour over bean mixture and gently combine. Season with salt and freshly ground pepper.Makes 6 to 8 servings

Makes 6 — 8 servings