Pea-Tuna Salad Recipe by Ruth Paget
Serves 2
Ingredients:
-1 (14.5 – ounce) can peas, drained
-1 (5 – ounce) can tuna packed in water, drained
-1 (15 – ounce) can cannellini beans, rinsed and drained
-1/4 cup vinegar and oil dressing
Steps:
1-Mix peas, tuna, cannellini beans, and dressing together.
Serve alone or over croutons, cooked cold rice, or cooked cold elbow pasta.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
