Tuna And Cannellini Bean Salad - cooking recipe

Ingredients

2 cans (15 oz each) cannellini beans, drained and rinsed
3 cans (5 oz each) tuna, drained and flaked
1 small red onion, finely chopped
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped parsley
1/4 cup pitted black olives (optional)
4 oz baby arugula leaves

Preparation

Combine beans, tuna, onion, oil, vinegar, parsley and olives, if using, in a large bowl. Season to taste and toss to coat. Add arugula and toss well.