Ingredients
Scale
- 1 cup Randall Pinto Beans, lightly drained
- 2 cans chunk light tuna, drained and flaked
- 2 stalks celery, minced
- 1/2 carrot, shredded
- 3/4 cup kale, finely chopped
- 3 scallions, finely chopped
- 1 tablespoon fresh thyme leaves, removed from stems
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 4 cups greens, divided
- salt and pepper to taste
Instructions
- Combine the pinto beans, tuna, celery, carrot, kale, and scallions in a bowl.
- In a separate small bowl, combine the thyme, marjoram, oregano and lemon juice.
- Slowly whisk in the olive oil to create a dressing.
- Season with salt and pepper to taste.
- Gently fold in the dressing to the pinto bean and tuna mixture. Serve over power greens.