INGREDIENTS
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3 cups spinach
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1 19oz can romano beans, rinsed and drained
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1 19oz can red kidney beans, rinsed and drained
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2 cans tuna, packed in water, drained
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1/2 cucumber, peeled and cut in quarters
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5 medium dill pickles, cut in quarters
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2 tbsp extra virgin olive oil
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1/4 cup fresh dill, finely chopped
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Ground black pepper to taste