Recipe: Tuscan Tuna and White Bean Salad

TUSCAN TUNA AND WHITE BEAN SALAD

1/3 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup chopped parsley
1 tablespoon minced fresh oregano (or 3/4 tsp dried oregano)
2 garlic cloves, minced
2 cans (15 oz each) cannellini or white kidney beans, rinsed, drained
2 cans (6 1/2 oz each) solid white tuna, drained
4 plum tomatoes, cut 1/2-inch dice
1/2 cup pitted Kalamata or other black olives
Salt and Freshly-ground black pepper (to taste)
4 cups torn assorted salad greens (for serving)

In a large bowl, combine olive oil and lemon juice. Stir in parsley, oregano, garlic, cannellini beans, tuna, tomatoes, and olives. Toss to mix. Season with salt and pepper to taste.

Divide greens among 4 plates and top with tuna-bean salad. Serve at room temperature.

Makes 4 servings
Source: 365 Main-Course Salads by Carol Foster