By Julie White | What’s Cooking with Julie
On a warm summer night, you will enjoy eating this salad when it is well chilled. You can serve it alone as a side dish or with canned or grilled tuna — really different and delicious!
2 cups fresh spinach, chopped
1 cup fresh parsley, chopped
1 15-ounce can of white cannellini beans (rinsed and drained)
1 cup of sliced or chopped celery
1/2 of a red onion, chopped
1/2 cup of olives, chopped (you can use black, green, or nicoise olives)
1 can of tuna, drained and flaked
4 tablespoons olive oil
4 tablespoons red wine vinegar
2 garlic cloves, minced (you may use 1/2 teaspoon of garlic powder)
1/2 teaspoon of both salt and pepper
Place dressing in a jar and shake well. Pour over salad ingredients. Chill well and serve!
“People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” —Maya Angelou