EFK Mediterranean Tuna & White Bean Salad

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Ingredients

• 2 (15 oz) cans cannellini beans, rinsed and drained
• 2 (5 oz) cans tuna, drained
• 1 1/2 cups cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, halved
• 2 tbsp capers, drained
• 1/4 cup chopped flat-leaf parsley
• For the dressing:
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red-wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

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