Tuna and White Bean Salad

For a while there I thought Fall was just around the corner. Apparently it was a trick. No sooner had we pulled out the air conditioner for the end of the summer than we get to have 90 degree F. weather. Yay. And I don't know about you, but when it gets hot, I get stupid. Like really, not too bright. A prime example was today. I reached for a can of garbanzo beans. I thought I grabbed a can of garbanzo beans. I opened a can of cannellini beans. Oops.

SO today's Legume Wednesday selection is, yet again, not what I had planned. However, this is a really good dish for today. It's packed with protein so it's a great stand alone lunch. And there's no mayonnaise so it doesn't have to be vigilantly refrigerated. And it's a really satisfying and tasty dish. I changed the spices up from the original Bon Appetit recipe. Mostly because my parsley plant has finally bit the dust, and for some reason I don't have any sage in the cupboards. Don't worry, I didn't have a meltdown.

Tuna and White Bean Salad

adapted from Bon Appetit

1 6 ounce can tuna

3 Tbsp olive oil

2 Tbsp red wine vinegar

1/3 cup chopped onion

1 Tbsp dried oregano

1 15 ounce can cannellini beans, rinsed and drained

salt and pepper to taste

Whisk olive oil and vinegar together in a medium bowl. Add onion and oregano. Mix in beans and tuna. Season to taste with salt and fresh cracked pepper.