Ingredients
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
Preparation
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.
