White Bean Salad with Lemon and Tuna

1 x 15 oz cannellini beans

can, drained

0.33 red onion

diced

2 tsp fresh rosemary

chopped, or tarragon

1 ½ tsp lemon zest

grated

6 cups salad greens

washed, dried and torn into bite-sized

cherry tomatoes

optional

1 x 16 oz tuna

can, drained, optional

Lemon Garlic Dressing

3 Tbsp lemon juice

1 garlic clove

minced

¼ tsp salt

⅛ tsp crushed red pepper

black pepper

to taste

¼ cup olive oil

Step 1

Combine the beans, onion, herbs and lemon zest in a medium bowl. Add 1/4 cup Lemon-Garlic Dressing (below). Toss to coat well. This will keep, covered, in the refrigerator, for 1 day. Seven with a quarter of a can of tuna on top.

Step 2

Just before serving, place the arugula in a large bowl, Add the remainder of the Lemon-Garlic Dressing, the tomatoes and toss to coat well. Top with bean salad and tuna, if desired.

Lemon Garlic Dressing

Step 3

Combine everything except the oil in a bowl and then whisk in the oil.