Ingredients:
- 1—15 oz can cannellini beans, drained and rinsed
- 1 can tuna packed in water
- 2 c lightly packed fresh spinach
- 1/2 small red onion, diced
- 1/4 cup flat leaf parsley, chopped
In large bowl, combine beans, tuna, spinach, onion, and parsley.
Dressing:
- 2-3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp dried oregano
- 1/8 tsp ground black pepper
- Pinch salt (optional)
- 1/2 lemon, juiced
For dressing, combine remaining ingredients in a container with tight-fitting lid and shake well to combine.
Pour dressing over salad and toss gently to combine. For added brightness, add a bit of lemon zest before serving.