My friend, Kathie, gave this recipe to me. I use it many times as a meal along with a nice chunk of crusty rustic bread. Not only is it a nutritious and well balanced meal, it’s also good for a picnic or a “dish to share”event. And it gets better the second time around.

2 15.5 oz. cans of cannelini or white navy beans – drained and rinsed

1 5 oz. can of tuna, drained

1 small jar of roasted red peppers, drained

1/4 cup of chopped black olives (I use kalamata)

handful of chopped fresh Italian parsley

All into a large bowl, stir carefully with a wooden spoon. Add freshly ground black pepper, 1/4 cup of extra virgin olive oil and 2 tbs. of wine or balsamic vinegar.

Serve at room temperature. Refrigerate leftovers.




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