Mediterranean Tuna & Cannelini Bean Salad

• 1 can (16-20 ounces) cannelini beans (white kidney beans)
• 1/4 cup finely chopped scallions
• 1/4 cup julienned fresh basil (roll up the basil leaves in a bunch and slice through them)
• 1 small garlic clove crushed
• 1/2 tsp dried oregano
• 1 tbsp white balsamic vinegar
• 2 tbsp fresh lemon juice
• 2 6 ounce cans Italian tuna (tonno) in olive oil, 1/4 cup of oil drained off and reserved
• 1/2 cup grape tomatoes quartered
• Salt & pepper to taste

1. Combine the drained beans, scallions, garlic, oregano, basil, vinegar, lemon juice, reserved olive oil, salt & papper to taste, and tomatoes in a large mixing bowl. Gently fold in the tuna. Chill and serve over a bed of baby greens.

cannelini beans, scallions, fresh basil, garlic, oregano, white balsamic vinegar, lemon juice, italian tuna, grape tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/mediterranean-tuna-cannelini-bean-salad-50037813 (may not work)