INGREDIENTS
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1 15 ounce can cannellini beans, rinsed and drained
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2 5 ounce cans tuna packed in water, drained
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2 cups lightly packed arugula or spinach
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1/2 small red onion, thinly sliced
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1/4 cup fresh flat-leaf Italian parsley, chopped
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1/4 cup red wine vinegar
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3 tablespoons extra virgin olive oil
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1/2 teaspoon dried leaf oregano, crushed
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1/4 teaspoon salt
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1/4 teaspoon ground black pepepr
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1/2 lemon
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Crusty bread, sliced and toasted (optional)