Dressing:
1 / 4 cup olive oil
1 tablespoons fresh lemon juice
1 garlic clove, crushed
1 / 2 teaspoon salt
1 / 4 teaspoon ground sage
Salad:
2 cans [ 16 oz. each ] small white beans [ navy or pea beans ] rinsed and drained
1 can [ 6 1 / 2 or 7 oz.] tuna, drained and flaked
3 / 4 cup chopped red onion [ 1 medium ]
1 tablespoon chopped parsley
For the dressing,
In small bowl, combine all dressing ingredients, set aside.
For the salad , in medium bowl toss salad ingredients;
pour dressing over, tossing with spoon to mix well.
Refrigerate 4 hours before serving, stirring occasionally.
Makes 4 servings.
Serve cold or at room temperature, delicious either way
