I’ve probably had this salad too many times this summer, but I’m such a tuna fan, and the white beans add an extra creaminess that makes the mayo not-so-necessary. We all know the magical powers mayo seems to have in pretty much any salad (and on our waistlines), so it’s nice to include it, but in a limited amount. Behold: lunch!
What you’ll need:
1 can tuna (in water), drained
1 can white beans, drained and rinsed
1/4 cup chopped red onion
1/2 cup chopped spinach
2-3 tbsp light mayo
1 tbsp olive oil
2 tsp dijon mustard
1/8-1/4 cup chopped fresh parsley, or 1 tsp dried parsley
How to make it:
1. In a small bowl or mixing cup, mix mayo, olive oil, mustard, and parsley.
2. In a medium-sized bowl, mix tuna, white beans, and red onion.
3. Add mayo mixture to bowl and stir gently until thoroughly combined (you don’t want to mush up your beans!).
4. Add spinach to salad and mix to combine.
5. Enjoy immediately, or refrigerate.