Tuna and White Beans Salad
2 (16-ounce) cans Navy beans
1 (6 ½ -ounce) can solid white tuna
1 cup fresh parsley, chopped
1 tablespoon dried basil
½ cup chopped green onions
4 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
⅓ cup vegetable oil
¼ teaspoon salt
¼ teaspoon fresh black ground pepper
Drain beans; rinse, then drain again.
Place beans in a large serving bowl.
Add to serving bowl, breaking up chunks with a fork.
Add parsley, basil and green onions; mix well.
Combine lemon juice, vinegar, oil, salt and pepper in a glass jar with a tight-fitting lid.
Shake vigorously until well mixed.
Pour dressing over salad; stir gently.