Tuna Bean And Olive Salad
|Canned solid white tuna in water||12 Ounce, drained, flaked (2 Cans, 6 Ounce Each)|
|Canned navy beans||15 1⁄2 Ounce, rinsed and drained (1 Can, White Colored)|
|Red bell pepper||To Taste, seeded and diced|
|Onion||1 Small, chopped|
|Chopped pitted brine cured kalamata olives||1⁄4 Cup (4 tbs)|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Freshly ground pepper||1⁄4 Teaspoon|
|Boston lettuce leaves/Bibb lettuce leaves||4|
1 Combine the tuna, beans, bell pepper, onion, olives, parsley, oregano, vinegar, garlic, and ground pepper in a large bowl.
2 Arrange the lettuce cups on each of 4 plates; spoon the tuna mixture evenly into the cups and serve at once.