White Bean Tuna Salad

By lbgtdep

Makes: 4 servings
Serving Size: 1 1/2 cups
Yields: 6 cups
Start to Finish: 20 mins

Ingredients

• 1 1
• 15 ounce can cannellini beans, rinsed and drained
• 2 2
• 5 ounce cans tuna packed in water, drained
• 2 2
• cups lightly packed arugula or spinach
• 1/2 1/2
• small red onion, thinly sliced
• 1/4 1/4
• cup fresh flat-leaf Italian parsley, chopped
• 1/4 1/4
• cup red wine vinegar
• 3 3
• tablespoons extra virgin olive oil
• 1/2 1/2
• teaspoon dried leaf oregano, crushed
• 1/4 1/4
• teaspoon salt
• 1/4 1/4
• teaspoon ground black pepepr
• 1/2 1/2
• lemon
• Crusty bread, sliced and toasted (optional)

Preparation

Step 1

In a large bowl combine beans, tuna, arugula, red onion, and parsley.
For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.
Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.