Trade in celery for the zip of capers and red pepper.
For a delish, low-cal twist, pile this salad on crisp bread instead.
Ingredients
| 1 15 ½ oz. can small white beans, rinsed and drained | 2 5-oz.cans tuna in oil, drained |
| 1 c. roughly chopped fresh parsley | 1 c. roasted red peppers, rinsed, drained, and sliced |
| 3 Tbsp. olive oil | Juice of ½ lemon |
| Kosher salt | Freshly ground black pepper |
| 4 pieces crisp bread | 1 Tbsp. capers, rinsed and drained |
Preparation
1. In a medium bowl, combine the white beans, tuna, parsley, red peppers, and capers and toss.
2. Drizzle with the olive oil and lemon juice, toss, and season to taste with salt and black pepper. Serve with crisp bread.
