Ingredients

• 1  recipe Creamy Lemon-Dill Dressing, recipe below
• 1  15- to 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1  12-oz. can solid white tuna (water-pack), drained and broken into chunks
• 1/2  cup halved red onion slices
• 1/2  cup bottled roasted yellow or red sweet peppers, drained and chopped
• 1  stalk celery, sliced
• 2  to 3 Tbsp. capers, drained, or 1/2 cup stuffed green olives, sliced (optional)
• 1/2  5-oz. pkg. arugula baby spinach
• 2  large tomatoes, sliced

Directions

1. Prepare dressing. In bowl combine beans, tuna, and half the dressing. Stir in onions, peppers, celery, and capers. Serve over greens and tomato slices. Pass remaining dressing. Makes 6 servings.

Creamy Lemon-Dill Dressing: Combine 3/4 cup mayonnaise or salad dressing, 1 Tbsp. Dijon-style mustard, 1 Tbsp. lemon juice, 1 Tbsp. snipped fresh or 1/4 tsp. dried dill, 1 Tbsp. honey, 1/4 tsp. salt, and 1/8 tsp. pepper.