White Bean and Tuna Salad

By á-4084

Try mixing the beans tuna and onion with the salad dressing for a few hours. Top the arugula with the mixture and add a squeeze of lemon. Some nice cherry tomatoes would good addition.

Ingredients

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

Details

Adapted from bhg.com

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.