Bean salads are a good choice for lunches because they last for days in the fridge, and are packed with flavour and nutrition. This White Bean and Tuna Salad I found over at Simply Recipes - such a lovely site. It has red onions, zesty lemon, tuna, white beans, parsely, and Tabasco. This zippy salad is perfect served on crackers and is a change from the everyday tuna salad sandwich.
WHITE BEAN AND TUNA SALAD
from Simply Recipes
1 cup of chopped red onions
The zest and juice of 1 lemon
2 five to six ounce cans of tuna packed in olive oil
2 15-ounce cans of Great Northern white beans, rinsed and drained
1/2 cup of chopped parsley
A few splashes of Tabasco sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste
Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Chill before serving. This salad will last several days in the fridge, tightly covered. Serves 4.
Some other lunch box favourites you may enjoy:
Peanut Butter and Jelly Bars
Turkey Pumpkin Chili
Cowboy Caviar (bean salad)
Ham and Cheddar in a Loaf
Tomatoe Basil Soup
from the book "Richard Scarry's Best Story Book Ever"
pictures by Richard Scarry
1968, Golden Press
I bought this book from a local thrift shop.