Dreaming about this salad.

Last night I set out to make this salad for lunch today. It was so good, I had to have some then and there! It was really hard to not eat the whole thing. A few things I had to change. I didn't want to use a second lemon, so I just used the juice of one and got away with it. I didn't have pesto, so I grated a half a clove of garlic in it. If you're not a big fan of garlic or onion breath, I recommend using one or the other. Because IDGAF, I used both.

Tangy Tuna and White Bean Salad

3 tablespoons lemon juice (I used a little less-- about one lemon's worth.)
2 tablespoons olive oil
1/8 teaspoon salt
1 15-ounce can cannellini (white) beans, drained and rinsed
1 7-ounce can of tuna, drained
1/4 cup onion, finely chopped
3 tablespoons parsley, chopped
2 teaspoons pesto (I didn't have pesto, so I grated a half clove of garlic.)
1 teaspoon lemon zest
2 tablespoons sundried tomato, diced

In a medium bowl, whisk together the pesto, lemon zest, lemon juice, olive oil, and salt.

Add the drained beans, tuna, onion, parsley and sundried tomatoes and toss gently to coat. Refrigerate for 30 minutes to 2 hours to blend the flavors. Serve.

Enjoy like I did!