Ingredients
1/4 cup red wine vinegar
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
3/4 cup sliced black olives
1/2 cup chopped red onion
Directions
In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.
