White Bean and Tuna Salad

Use as a topper on greens to create a flavorful and protein-forward salad. 

Soak beans overnight. Discard soaking water before adding to the pressure cooker.

Use garbanzo or cannellini beans. Soak overnight, then cook in a pressure cooker with 2 inches of water: 22 minutes for garbanzos or 15 for cannellini. Let cool in the cooker for 1 hour.

Just a few additions to the beans: tuna packed in olive oil, fresh parsley, minced red onion, fresh-squeezed lemon juice, and a generous amount of olive oil.

Toss all ingredients in a large bowl, then transfer to a smaller airtight container for refrigeration.

it is best to add ingredients to a large, roomy bowl to toss. The final product should be stored in a tightly sealed container to control the fishy smell in the refrigerator.

Place cooled beans, minced red onion, chopped parsley, juice of one lemon, salt, pepper, a can of oil-packed tuna (undrained), and a generous drizzle of olive oil in a bowl. Toss to mix. Optionally, add red pepper for color. 

We use lots of lemons in our kitchen, so we buy them in bulk.

Refrigerate for a few hours to chill.

Serve on greens with extra oil and pepper, or add cucumber or tomato.

Alternatively, enjoy alone or on quality bread.

The bean salad keeps in the refrigerator for a few days, offering a few healthy, protein-packed meals.