- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 2 tablespoons chopped fresh parsley
- 3 scallions, finely chopped (about 1/3 cup)
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups cooked cannellini beans, drained
- 1 7-ounce can water packed tuna, drained and flaked
- 4 cups spinach leaves, rinsed and well drained
- 4 ripe tomatoes, cut in wedges
- In a medium bowl, whisk together the oil, lemon juice, vinegar, parsley, scallions, garlic, oregano, salt, and pepper. Stir in the cannellini beans and tuna.
- Serve on a bed of spinach leaves, surrounded by tomato wedges.