For the dressing:
1/4 cup white wine
1/4 cup rice vinegar
1 clove garlic, minced
Juice of one lemon
1 tablespoon Dijon mustard
For the salad:
1 can butter beans or white beans, drained
1 7-ounce packet tuna (or a 6-ounce can, drained)
4 cups (about) bite-size pieces of romaine lettuce
1 red bell pepper, cut in strips
1 cucumber, halved lengthwise, then cut in thin slices
10 baby carrots, quartered lengthwise
1/4 head cauliflower, broken into small florets
1 box grape or cherry tomatoes, halved if large
1/4 cup sliced black olives
1/4 cup chopped Italian parsley
Combine the dressing ingredients. Mix the dressing with the beans and tuna and set aside to marinate while preparing the remaining ingredients. Then toss everything together in a glass serving bowl.
4-6 servings
