Tuna, Cannellini Bean & Arugula Salad

• Salad
• 6 3/4 ounces Flott Solid Tuna in Pure Olive Oil
• 15.5 ounces Cannellini Beans Drained
• 7 ounces Arugula
• 2 Plum Tomatoes Sliced
• Vinaigrette
• 5 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Lemon Juice
• 1 tablespoon White Balsamic Vinegar
• 1 Zest from one Lemon
• 1 teaspoon Fresh Mint or more to taste
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

1. Remove tuna from jar leaving oil behind, place in a bowl and add a few tablespoons of vinaigrette. Place cannellini beans in another bowl and add a few tablespoons of vinaigrette and toss until combined. Divide arugula in two large bowls, place cannellini beans, tomato and tuna on top of arugula. Add more vinaigrette if desired and serve.
2. Combine above ingredients and shake until well combined

salad, olive oil, beans, arugula, tomatoes, vinaigrette, olive oil, lemon juice, white balsamic vinegar, lemon, fresh mint, salt, black pepper

Taken from food52.com/recipes/16394-tuna-cannellini-bean-arugula-salad (may not work)