1 6 oz can tuna, well drained
1 can cannellini beans, drained and rinsed
1/2 cup chopped fresh parsley
1/2 cup vidalia (or other sweet onion), chopped
4 tbs fresh lemon juice
2 tbs vinegar
3 tbs good olive oil
black pepper to taste

Combine beans, parsley and onion. Flake tuna in large chunks and fold into bean mixture.

In small bowl, whisk lemon juice, vinegar, olive oil and pepper. Pour over beans and tuna and stir gently to combine.

Refrigerate for 8 hours or overnight before serving.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

Good on top of green salad or lettuce leaves.