Tuna & White Bean Salad

This is a lunch I threw together (with my fingers crossed) using the last-of items from the fridge and some staples from the pantry.  I thoroughly enjoyed it and wanted to share the recipe.  This salad tasted fresh, bright, and was hearty enough to feel like I wasn't just having lettuce with a spare dressing.  Well, because I wasn't.  


Ingredients:

• 1 can Chunk Light Tuna packed in water, drained
• 1 can White Beans (Cannellini or Navy), drained and rinsed
• 1/4 C julienne Sun-Dried Tomatoes packed in oil, include some of the oil
• 1/8 C crumbled Feta
• 2 C Romaine or Green/Red leaf lettuce, chopped
• Juice from 1/2 Lemon

Combine the above, toss and serve.


The proportions are approximate.  Feel free to adjust in your own creation.  I wanted there to be a balance of lettuce to proteins.  I only had so much Feta left and by the end of the bowl I did have want for more.  But Feta is easy to over-do.  I loved the sun dried tomatoes as they added a subtle sweetness.  And well, I just can't say no to them.  I particularly prefer the sun dried tomatoes that are already julienned and packed in a flavorful oil.  When I add the tomatoes to the salad I try to include whatever oil comes with it to create the oil portion of the dressing.  The lemon juice provides the acid for the other half of the dressing as well as an added brightness.  Adding the lemon zest wouldn't go to waste, either.  And possibly a couple of grinds of pepper next time.


Enjoy!