Tuna, Sun-Dried Tomato, and White Bean Salad

• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 garlic clove
• 1/3 cup extra virgin olive oil
• Two 15- to 19-ounce cans white kidney (cannellini) beans, drained and rinsed
• One 6 1/2-ounce can tuna in olive oil, drained and flaked
• 1/3 cup drained and sliced oil-packed sun-dried tomatoes
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley or basil

1. Whisk lemon juice, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper in medium bowl.
2. Gradually whisk in olive oil.
3. Add beans, tuna, tomatoes, onion, and parsley.
4. Cover and refrigerate to blend flavors, about 2 hours.
5. Remove from refrigerator about 30 minutes before serving.
6. Serve at room temperature.
7. Variation
8. Substitute 4 ounces thinly sliced salami, cut into thin strips, for the tuna.

freshly squeezed lemon juice, garlic, extra virgin olive oil, white kidney, olive oil, tomatoes, red onion, parsley

Taken from www.cookstr.com/recipes/tuna-sun-dried-tomato-and-white-bean-salad (may not work)