1/3
cup
Olive oil
3
teaspoons
Red wine vinegar
1
teaspoon
Salt
Fresh pepper to taste
1
medium
Red onion
12
ounces
Tuna -- drained
Directions: Mix together oil, vivegar, salt and pepper. Pour over beans
and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.
Bean Salad
1
cup
kidney beans -- dry
1
cup
lima beans -- dry
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