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Green and White Bean Salad with (or without) Tuna

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You can make this colorful two-bean salad without the tuna, if you prefer, or, for those more daring, add canned salmon or sardines.

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Green and White Bean Salad with (or without) Tuna

Kitchen Gear

Measuring cup
Can opener
Sharp knife (adult needed)
Cutting board
Medium-sized bowl
Large spoon

Ingredients

1 1⁄2 cup (one 15-ounce can) cooked white beans, drained and rinsed
2 cups fresh green beans, ends snapped off, cut into 1-inch pieces
1 large tomato, diced
1⁄3 cup Creamy Vinaigrette
1 (5-ounce) can tuna, drained (if you like)

Serves: 4

Instructions

Put all the ingredients in a bowl and mix gently. Serve right away, or cover and refrigerate up to 1 day.

Notes

Try adding any or all of the following:
1/4 cup chopped black olives
1 teaspoon lemon zest
1/4 cup fresh parsley, cilantro, or basil leaves
4 scallions, greens and whites, chopped