1 can (15.5 oz.) cannelini beans, drained and rinsed
1 can tuna packed in olive oil (5-6 oz.); olive oil drained
1 cup chopped curly parsley
1 cup arugula
1/4 cup finely diced onion
(We like vidalia onions, but you can use any kind you’d like)
3 TBSP extra-virgin olive oil
2 TBSP fresh lemon juice
Dash of black pepper
Dash of sea salt
In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Set aside.
In a large bowl, mix beans, drained tuna, parsley, arugula and onions.
Drizzle dressing over salad; eat immediately or store in a tupperware container for up to 2 days.