Ingredients
1/4 cup red wine vinegar3 garlic cloves, minced2 teaspoons Dijon mustard1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil2 cans (15 ounces each) cannellini beans, rinsed and drained1 can (12 ounces) light water-packed tuna, drained and flaked3/4 cup sliced ripe olives1/2 cup chopped red onion
Preparation
In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil.
In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.
