Tuna And White Bean Salad With Heirloom Tomatoes

1. 1

   Drain and rinse the 15-oz can of cannellini beans.

2. 2

   Heat the minced garlic in 1 tablespoon of olive oil. Add the cannellini beans and toss with the olive oil.

3. 3

   Once the beans are warmed through, place them in a large bowl. Add the 2 cans of drained tuna to this bowl.

4. 4

   Halve the heirloom cherry tomatoes and toss them into the large bowl.

5. 5

   In a small bowl, whisk together the remaining 5 tablespoons of olive oil, red wine vinegar, Dijon mustard and lemon juice (optional).

6. 6

   Pour the vinaigrette over the tuna, beans and tomatoes. Add salt to taste and season generously with freshly ground pepper. Gently toss all ingredients together.

7. 7

   Serve at room temperature or chilled with a good piece of bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.