White Tuna And Cannellini Bean Salad
|Canned light tuna||13 Ounce (2 Cans, 6 1/2 Ounces Each Progresso Tonno)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon (Progresso)|
|Wine vinegar||1⁄4 Cup (4 tbs) (Progresso)|
|Garlic||2 Clove (10 gm), crushed|
|Ground black pepper||1⁄4 Teaspoon|
|Olive salad||9 3⁄4 Ounce (1 Jar, Progresso Olive Condite)|
|Canned cannellini beans||19 Ounce (1 Can, Progresso White Kidney Beans)|
|Canned red kidney beans||19 Ounce (1 Can, Progresso)|
In a large bowl place tuna; break up with a fork.
Stir in parsley, olive oil, wine vinegar, garlic and black pepper.
Drain olive salad, reserving 1/4 cup of the marinade.
Add olive salad and the reserved marinade to the tuna mixture.
Drain and rinse cannellini and red kidney beans.
Carefully stir into tuna mixture.