Arugula, Italian Tuna, and White Bean Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.

Ingredients:

3 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dijon mustard

1 cup grape tomatoes, halved

1 cup thinly vertically sliced red onion

2 (6-ounce) cans italian tuna packed in olive oil, drained and broken into chunks

1 (15-ounce) can cannellini beans, rinsed and drained

1 (5-ounce) package fresh baby arugula

2 ounces parmigiano-reggiano cheese, shaved

Directions:

1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.
2. Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth

By RecipeOfHealth.com