Fish-Free Tuna and Cannellini Bean Salad

Nancy Olah

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Prep Time 10

Total Time 10

Servings: 2 to 3 people

Course: Easy Weeknight Meals

Cuisine: Mediterranean

1 stalk celery minced
3 small mini peppers orange, yellow, and red, minced
5-6 scallions minced
1-2 shallots minced (depending on size)
15- ounce can or carton organic cannellini beans drained and rinsed
Several sprigs fresh flat leaf parsley leaves finely chopped
Several sprigs lemon thyme leaves removed and stems discarded
2 packages Good Catch Fish-Free Tuna Oil and Herbs or Mediterranean or one of each
Sea salt and freshly ground pepper
1 large lemon juiced
2 tablespoons organic extra virgin olive oil

Combine all of the ingredients in a medium bowl. Taste and adjust seasonings. Serve on a bed of mixed greens.