Name: Tuna, Bean And Escarole Salad
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 2 teaspoons chopped fresh rosemary; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons extra-virgin olive oil; 7 cups packed chopped escarole (about 7 oz.); 2 5-oz. cans tuna packed in its own juices or in water, drained and flaked; 1 15.5-oz. can cannellini beans, rinsed and drained; 2 pieces jarred roasted bell peppers, drained and chopped (about 1/2 cup); 6 tablespoons shaved ricotta salata or Parmesan, optional

2 tablespoons fresh lemon juice

1 clove garlic, minced

2 teaspoons chopped fresh rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons extra-virgin olive oil

7 cups packed chopped escarole (about 7 oz.)

2 5-oz. cans tuna packed in its own juices or in water, drained and flaked

1 15.5-oz. can cannellini beans, rinsed and drained

2 pieces jarred roasted bell peppers, drained and chopped (about 1/2 cup)

6 tablespoons shaved ricotta salata or Parmesan, optional

Tuna, Bean And Escarole Salad

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