Tuscan Tuna and Bean Salad

 

 

4
cups (two 15-ounce cans) white northern or cannellini beans,
  drained and rinsed
2
tablespoons chopped red onions
1
rib celery, finely diced
1
6-ounce can tuna fish, drained
3
tablespoons extra-virgin olive oil
Juice and zest of 1 lemon
1/4
cup chopped fresh parsley
1
teaspoon dried thyme
1/4
teaspoon salt
1/4
teaspoon ground black pepper

 

 

Combine all ingredients in medium bowl, toss gently and refrigerate 1 hour before serving.

 

Serves 6 to 8.