RECIPE: Tuna and White Bean Salad

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  • 3 TB lemon juice
  • 3 TB extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/8 tsp salt
  • Freshly ground pepper, to taste
  • 1 19-ounce can cannellini (white kidney) beans, rinsed
  • 1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
  • 1/4 C chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 1/2 C grape tomatoes, sliced in half
  • 3 TB chopped fresh basil
  • 2 C fresh spinach
  • 2 oz feta, crumbled (about 1/3 C)

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl.

Add beans, tuna, onion, parsley and basil, tomatoes,feta and spinach, toss to coat well.

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