Ingredients:

* 1/3 cup extra virgin olive oil
* 1/4 cup NAKANO® Natural Rice Vinegar
* 1 tablespoon minced garlic
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 (15 ounce) can garbanzo or cannellini beans, drained
* 1/2 medium red onion, sliced into thin lengthwise slivers (use less onion if strong)
* 2 tablespoons minced fresh mint
* 2 tablespoons minced fresh cilantro
* 1 tablespoon minced fresh Italian (flat) or curly parsley
* 10 pitted kalamata olives, cut in half (optional)
* 1 (12 ounce) can solid white albacore tuna in water, drained

Methods:

In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper set aside dressing.In a medium bowl, toss beans, onion, mint, cilantro, parsley, and olives, if desired.Add tuna and enough dressing to lightly coat toss gently (refrigerate leftover dressing, if any, for another use).Adjust salt and pepper to taste.Cover refrigerate at least 15 minutes (or up to 24 hours).Serve with crostini (toasted Italian bread), if desired.