TUNA, CELERY AND BEAN SALAD

Tuna, Celery and Bean Salad

Makes 4 servings

2-1/2 cups drained cook cranberry or cannellini beans, or 1 (19-ounce) can cannellini beans, rinsed and drained

1 (6-1/2 ounce) can tuna packed in olive oil, drained

2 tender celery ribs, sliced

1/2 small red onion, chopped

3 tablespoons extra-virgin olive oil

1 to 2 tablespoons fresh lemon juice

Freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

In a medium bowl, combine beans, tuna, celery and onion. In a small bowl, whisk olive oil, lemon juice and pepper to taste until well blended.  Drizzle over the salad. Sprinkle with parsley and serve.