Cannellini With Tuna
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Sugar||2 1⁄2 Teaspoon|
|Canned white kidney beans||19 Ounce, drained (1 Can)|
|Sweet roasted peppers||7 Ounce, drained and cut into thin strips (1 Jar, Red Colored)|
|Canned tuna||6 1⁄2 Ounce, drained and broken into large chunks (1 Can)|
|Pitted ripe olives||1⁄4 Cup (4 tbs), each cut into half|
|Chopped parsley||2 Tablespoon|
1. In large bowl, mix cider vinegar, olive oil, sugar, salt, and pepper. Gently stir in white kidney beans and remaining ingredients except lettuce.
2. Line serving bowl with lettuce leaves; top with bean mixture.