Mediterranean Tuna-Bean Spinach Salad

Ingredients

• 2 cans Vital Choice albacore tuna (6 ounces each), drained and chunked 
• 3 tablespoons Vital Choice organic extra-virgin olive oil 
• 1 tablespoon plus 1 teaspoon Vital Choice organic red balsamic vinegar or red-wine vinegar
• 2 cans white cannellini or garbanzo beans (14 to 15 ounces each), rinsed and drained
• 2 garlic cloves, minced
• Salt and ground pepper
• 6 ounces baby spinach
• 1/4 cup green olives, pitted and roughly chopped
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Crusty whole-grain sourdough bread, for serving

Instructions

1. In a medium saucepan, combine beans, 2 tablespoons oil and garlic; season with salt and pepper. Cook over medium-high heat until beans are warm, about 4 minutes; remove pan from heat.
2. Combine spinach, 1 tablespoon oil and 1 teaspoon vinegar in a large bowl; season with salt and pepper and toss to coat. Divide spinach among four plates.
3. Transfer beans to large bowl and stir in 1 tablespoon vinegar, tuna, olives, onion and parsley. Season with salt and pepper.
4. Top spinach with bean and tuna mixture and serve with bread.