Baby Kale, White Bean, and Tuna Salad with Lemon

Ingredients

• 5 oz. package organic mixed baby kales or 5 oz.
• 5 oz. can tuna packed in olive oil
• 1 can white beans
• 1/4 cup finely diced red onion
• zested skin and juice from 1 large lemon
• 1 T mayo
• 3 T olive oil
• fresh ground black pepper to taste

Directions

Drain the beans into a colander placed in the sink; then rinse with cold water until no more foam appears and let the beans drain.Zest the skin (yellow part only) and squeeze the juice from 1 large lemon.Put the juice and zest into a small dish, whisk in the mayo and olive oil and season the dressing with black pepper to taste.Put the drained beans into a bowl and stir in 2 tablespoons of dressing and let the beans marinate.Drain the tuna and finely chop the red onion.If desired, rinse the baby kale with cold water in a salad spinner and spin dry or dry with paper towels. (Some kale may not need to be washed, but I like to crisp it with cold water.)Toss the baby kale with enough dressing to moisten all the leaves.Then toss in the beans and red onion.Gently mix in the tuna, season the salad to taste with salt and fresh ground black pepper.Serve.