White Bean Tuna Salad
1 425 grams can cannellini beans, rinsed and drained
2 141 grams cans tuna packed in water, drained
2 cups lightly packed arugula or spinach
½ small red onion, thinly sliced
¼ cup fresh flat-leaf Italian parsley, chopped
¼ cup red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon dried leaf oregano, crushed
¼ teaspoon salt
¼ teaspoon ground black pepepr
Crusty bread, sliced and toasted (optional)
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.