Ingredients
- 6 tbsp Cento Red Wine Vinegar
- 7 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cans Cento Cannellini Beans (19 oz), drained and rinsed
- 1 1/2 cups Cherry Tomatoes, halved
- 1/2 cup Red Onion, diced
- 1 jar Cento Nonpareil Capers (3 fl oz), drained
- 3 cups Arugula
- 1 clove Garlic, chopped
- Cento Ground Black Pepper, to taste
- 2 cans Cento Tuna Fish in Olive Oil (5 oz)
Directions
In a small bowl, whisk together vinegar and oil then set aside. In a large bowl, mix together beans, tomatoes, onions, capers, arugula, garlic and pepper. Add dressing mixture and toss well to combine. Separate large flakes of tuna with a fork and spread evenly on salad. Serves 4-6.
