Makes 4 servings.
A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.
INGREDIENTS:
One can, 15.5 ounces pinto beans, drained
3 scallions, including green parts, thinly sliced
¼ cup Kalamata olives, pitted, halved
12 cherry tomatoes, halved
1 bell pepper, seeded, cubed
1 avocado, peeled, cubed
One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes
1 cup loosely packed parsley, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, approx
Kosher salt
Freshly ground black pepper
Greens
PREPARATION:
In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.
