Ingredients
1 cup canned kidney beans, rinsed and drained
1 (6 ounce) can water-packed tuna, drained and broken into chunks
1/3 cup chopped celery
1/3 cup shredded Cheddar cheese
3 tablespoons sliced ripe olives
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
DRESSING:
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce Leaves
Directions
In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.
