- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
- 2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
- 3/4 cup sliced black olives
- 1/2 cup chopped red onion
- In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.