White Bean and Tuna Salad


 

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

Coarse salt and ground pepper

5 ounces baby spinach

1 tablespoon plus 1 teaspoon red-wine vinegar

2 cans (5 ounces each) solid white tuna, drained and broken into chunks

1/4 cup green olives, pitted and roughly chopped

1/2 small red onion, thinly sliced

2 tablespoons chopped fresh parsley

Crusty bread, for serving

Directions

      In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat.

      In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates.

Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread. Serves 4.



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