Tuna and Two Bean Salad

By leslieC

Great side dish or light lunch on lettuce. I add any fresh herbs and I use basil flavored rice wine vinegar.
Keeps in frig for 2 days before going fishy

Ingredients

• I add:
• 5 oz baby arugula (optional)
• 2 cans (6oz)tuna in olive oil(not drained)
• 1/4 c red wine vinegar or Rice wine vinegar
• 1/2 tsp ground pepper
• 1/4 teaspoon salt
• 1 can(15oz),cannelini beans,drain,rinse
• 1 can (15oz) chick peas, drain, rinse
• 1 cup tiny red & yellow tomatoes (optional)
• 1/2 small red onions, minced
• fresh basil, rosemary, chives, celery

Details

Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Flake tuna with oil into a large bowl and stir in salt, pepper, vinegar.Add both beans, onions, tomatoes and other options and stir well. Spoon over clean arugla or lettuce on a plate. serve as a side dish or with pita bread