|Cooked rice||3 Cup (48 tbs)|
|Canned white beans||2 Cup (32 tbs), rinsed and drained|
|Canned tuna||15 Ounce, drained (Two 7 1/2 Ounce Cans)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped red onion||1⁄2 Cup (8 tbs)|
|Chopped green olives||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Ground pepper||To Taste|
|Tomato wedges||4 (Garnish)|
|Quartered hard cooked eggs||4 (Garnish)|
Combine all ingredients except lettuce and garnish in large mixing bowl and toss thoroughly .
Cover and chill overnight.
Line salad bowl or platter with lettuce and mound salad in center .
Garnish with tomato wedges and hard-cooked eggs.
Salade Provencale may also be served in well-drained, hollowed-out tomatoes.