Solar Oven Bean and Tuna Salad
A protein-packed side made in minutes
Equipment
- 1 Solar Oven
Ingredients
- ½ Red onion thinly sliced
- 3 cups Cooked cannellini beans cold or room temperature
- 2 cans Tuna, packed in water
- ¼ cup Olive oil
- 1 tblsp Red wine vinegar
- Salt and pepper to taste
Instructions
- Soak onion slices in a small bowl with water for 10 minutes. Drain and squeeze dry.
- Combine onions, beans, and tuna in a large serving bowl.
- Toss with oil, vinegar. Season with salt and pepper to taste.
- Serve with crusty bread.