Ingredients
2
cans (15 to 16 oz each) cannellini or other white beans, rinsed, drained
1
can (9 oz) chunk light tuna in water, drained, flaked
1/3
cup crumbled feta cheese
1
medium Spanish, Bermuda or red onion, thinly sliced
Chopped fresh parsley
1/3
cup olive or vegetable oil
3
tablespoons red wine vinegar
1/2
teaspoon salt
Freshly ground pepper
Preparation
In shallow glass or plastic dish, mix beans, tuna, cheese and onion. In container with tight-fitting lid, shake oil, vinegar, salt and pepper until well mixed; pour over bean mixture. Cover and refrigerate at least 1 hour or overnight, stirring occasionally.
Transfer bean mixture to serving platter with slotted spoon. Sprinkle with parsley.
