15ozcan of cannellini or Great Northern white beansrinsed and drained
½cupolive oilextra virgin
½cupred onionchopped
1smallZest and juice
1/3cupkalechopped into bite-sized pieces
1/3cuparugulachopped
1/3cupflat Italian parsleychopped
Tabasco or other hot sauce to taste
½teaspoonfreshly ground black pepper
Salt and more extra virgin olive oil to taste
Instructions
Drain the tuna and place in a large mixing bowl.
Add beans and stir gently to combine.
Add olive oil, onions, lemon zest and juice, kale, arugula, parsley and mix to combine.
Add Tabasco, black pepper and salt to taste.
Store covered in the refrigerator for up to one week. Allow to reach room temperature before serving. Add a little more extra virgin olive oil if salad gets dry, as the beans may suck up liquid.