Tuscan Tuna Salad

Makes 4 servings, 1cup each

Quick version of a Northern Italian lunch. Easily made ahead and stored in the refrigerator for a couple of days.

2 6-ounce cans tuna packed in water, drained
15-oz can of either cannellini beans, chick peas, or great northern beans, drained and rinsed (look for low sodium)
10 cherry tomatoes, halved (optional)
4 scallions (green onions), trimmed and sliced
tablespoons extra virgin olive oil
tablespoons lemon juice
pepper to taste

Combine tuna, drained beans, tomatoes, scallions, olive oil, lemon juice, and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Recipe adapted from Eating Healthy in a Hurry, by EatingWell