Recipe Here

Ingredience

1 can or jar of Cannellini beans

1 can of tuna

1/3 cup chopped red onion

1/2 cups chopped parsley + extra for top

1/3 cup chopped sun dried tomatoes in olive oil

1/3-1/2 cups grated Parmesan

Here is my lemony vinaigrette that I make early in the week and keep in the fridge:

1 lemon

3 tablespoons olive oil

2 tablespoons Greek yogurt

1 tablespoon vinegar

1/2 tablespoons Dijon mustard

1-1 1/2 teaspoons honey

1 teaspoon garlic (fresh)

1 tablespoon dried parsley

Salt and pepper