Two-Bean and Tuna Salad

1 cup fresh green beans, trimmed
1/2 red onion, cut in half and thinly sliced into half moons
1 5-oz. can tuna packed in water
1 cup canned pinto or white beans, rinsed and drained
2 Tbsp. sherry or red wine vinegar
1 small garlic clove, minced
1 tsp. Dijon mustard
2 Tbsp. olive oil
Salt and pepper to taste

Bring a small pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes or until just tender. Transfer to a bowl of cold water and drain. Cut beans in half if very long.

Place sliced onion in a bowl and cover with cold water; soak for 5 minutes. Drain, rinse and drain again on paper towels. (This removes any bitter taste.)

Drain tuna and place in a salad bowl. Break into chunks with a fork. Add green beans, canned beans and onions and toss together.

In a small bowl combine vinegar, garlic and Dijon mustard. Slowly whisk in olive oil. Toss gently with tuna and bean mixture and serve.

Serves 2
WW Points per serving: 8