Tuna, Tomato, Black Olives and White Bean Salad

This salad makes an excellent side, or you can use a little more of it to top a bed of lettuce to transform it into a meal.

Serves 4

For the dressing:

• ¼ cup olive oil

• 2 tbsp. red wine vinegar

• 1 tbsp. Dijon mustard

• ½ tbsp. lemon juice

• zest of 1 lemon

• salt & pepper

For the salad:

• 14 oz. can cannellini beans, rinsed & drained

• 8.8 oz. can tuna in water, drained

• 1 cup cherry tomatoes, halved

• 4 tbsp. basil, chopped

Place all the ingredients for the dressing in a small bowl and whisk until well combined.

Add the cannellini beans, tuna, tomatoes and basil to a large bowl, then toss to combine.

Pour the dressing over the salad and stir until well combined. Cover the bowl and place the salad in the refrigerator until ready to serve.

• Calories: 334

• Fat: 19g

• Carbs: 18g

• Protein: 21g

• Fiber: 5g