Instant Bean and Tuna Salad

This is a tasty salad for anyone who is hungry for lunch, and who keeps Cannellini beans and canned tuna in their pantry. If you are a purist, and feel you have to soak dried beans overnight, go ahead. But this will convert Instant to overnight, and you will have to find something else for lunch today.


1 15 ounce can of Cannellini beans, drained.

1 small can of tuna fish. I always use tuna packed in oil, but you do not have to.

Salt to taste(I always use sea salt- except in baking.)

1/4 to 1/2 red onion, diced. How much you use depends on how much onion you like to taste.

Optional- 10 chopped fresh sage leaves that I quickly sauteed in a little olive oil. Oil and leaves were tossed into the salad. If you do not have sage leaves you might try some sprinkles of Italian seasoning.

Toss all ingredients in a bowl. Add more salt if needed. Serve with a rustic bread, possibly toasted. A Tuscan garlic loaf would be good.

Cold salads such as this appeal to me as the weather warms. This is a salad to eat al-fresco. And it is cheap.