1/4 c. red wine vinegar or cider vinegar
3 garlic cloves, minced
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
2 (15 oz.) cans white kidney or cannellini beans, rinsed and drained
2 (6 oz.) cans light water packed tuna, drained and flaked
3/4 c. sliced ripe olives
1/2 c. chopped red onions

In a small bowl, combine the first 6 ingredients. Gradually whisk in oil. In a large bowl, combine the beans, tuna, olives and onions. Add dressing and toss gently. Refrigerate until served.

Yield: 6 servings.