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Entree: Tuna, Cannellini Bean, Red Onion and Tomato Salad

Source of Recipe

www.kitchendaily.com


List of Ingredients

One 6-ounce can tuna, preferably Italian packed in olive oil, drained

4 small tomatoes, cored and cut into wedges

1 1/4 cups cooked cannellini beans or rinsed canned beans

1 small red onion, peeled, halved and very thinly sliced

1/4 cup basil leaves, coarsely chopped

1/2 tablespoon dried oregano, perferably Italian

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper to taste





Recipe

Combine tuna, tomatoes, beans, onion and basil in a large bowl.

Dress the salad with the vinegar and oil. Season it to taste with salt and pepper then mix gently and serve.


Serves 2