This vegan salad dish can also serve as a main course with beans adding a smooth texture.

INGREDIENTS

2 cans (17 oz each) cannelloni or great northern beans, rinsed and drained
2 medium ripe tomatoes diced
1/2 red onion diced
1 pouch (7 oz family size) light tuna in water
3 basil leaves torn in small pieces
1 tsp dried oregano
Salt and pepper to taste
Extra virgin olive oil and garlic
Red wine vinegar to taste
Garlic clove
Italian bread, sliced

DIRECTIONS

• In a salad bowl, combine all the ingredients well. Prepare slices of bread rubbed with garlic clove to serve with salad.
• Makes up to 6 servings.