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Bean-Tuna-Tomato Salad




Source of Recipe


Bon Appetit "Too Busy to Cook", 1981


Recipe Link: http://communities.msn.com/recipesfornoncooks/saladsampdressing.msnw

List of Ingredients




2 (20-ounce) cans cannelloni beans

1/4 cup olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon oregano

Salt and freshly ground black pepper to taste

1 (12-1/2 or 13-ounce) can tuna, drained and separated into chunks

2 medium tomatoes, chopped

1 small onion or 2 green onions, minced

2 tablespoons chopped fresh parsley


Recipe



1. Place beans in colander and rinse thoroughly with cold water. Dry on paper towels and transfer to a large serving bowl.

2. Combine oil, lemon juice, oregano, salt and pepper in small bowl or jar with lid and stir or shake well. Pour over beans.

3. Add tuna tomatoes, onion and parsley. Toss gently to combine. Chill well before serving.

Serves 6 to 8