Recipes:
## **Tuna and White Bean Salad**
*Serves 4*
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### **Ingredients**
* 2 (16-ounce) cans Great Northern or navy beans
* 1 (6½-ounce) can solid white tuna
* 1 cup chopped fresh parsley
* 1 tablespoon dried basil
* ½ cup chopped green onions
* 4 tablespoons fresh lemon juice
* 2 tablespoons red-wine vinegar
* ⅓ cup vegetable oil
* ¼ teaspoon salt
* ¼ teaspoon pepper
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### **Make Ahead**
You can prepare this super-quick salad **up to 24 hours ahead**. Refrigerate until ready to serve.
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### **Directions**
1. **Drain beans; rinse, then drain again.** Place beans in a large serving bowl.
2. **Drain tuna.** Add to serving bowl, breaking up chunks with a fork. Add parsley, basil and green onions; mix well.
3. **Combine lemon juice, vinegar, oil, salt and pepper** in a glass jar with a tight-fitting lid. Shake vigorously until well mixed.
4. **Pour dressing over salad;** stir gently.
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### **Variation**
For a more dramatic look, add **½ cup cooked black beans** in step 1.
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### Make It Quicker
To minimize the cleanup process, prepare the salad dressing **right in the serving bowl**.
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