Instructions
In a large bowl, combine the beans, onion, cucumber, cheese, tomatoes, peppers, onions, sun-dried tomatoes and tuna. Toss to combine well.
In a small bowl, whisk together the mustard, vinegar, honey and olive oil until slightly thickened. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss to combine. Stir in the chopped parsley and cover. Chill for 30 minutes.
Serve with extra fresh parsley sprinkled on top, if desired.
Notes
Rinse those beans well. A good rinse helps remove excess salt and gives your salad a cleaner flavor.
Let it chill. The salad gets better after resting for 30 minutes in the fridge.
Taste and tweak. Adjust seasoning or add a splash of vinegar or oil after chilling.
Mix up the protein. Swap tuna for chicken, shrimp, quinoa, or hard-boiled eggs.
Make it pretty. Save a few colorful toppings to sprinkle over the top before serving.
Store smart. Keeps well for 3 days in the fridge in an airtight container.
Nutrition
Calories: 229kcal, Carbohydrates: 9g, Protein: 14g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 22mg, Sodium: 465mg, Potassium: 420mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1392IU, Vitamin C: 51mg, Calcium: 78mg, Iron: 1mg
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