White Bean & Tuna Salad on Baby Kale

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Recipe by Valerie Vanderpool of Zest! Exciting Creations

Serves four 

2-14 oz. cans cannellini beans, rinsed & drained

2-7 oz. jars tuna in olive oil, drained

½ English cucumber, quartered and sliced

16 grape tomatoes, halved

2 stalks celery, sliced

¼ cup shaved red onion

¼ cup large Spanish olives, quartered

¼ cup vinaigrette

4 handfuls baby kale

Toss together and serve on top of kale