Italian Bean and Tuna Salad

After one of our long walks, my new walking buddy, Marilyn, invited me to her house to try out a new dish. A friend of hers had emailed it to her and it looked so good she tried it right away and I was invited to be a co-guinea pig! I was kind of wondering how it would taste...after all, here in the South we smother tuna with mayonnaise and this tuna salad not only didn't have mayo, but it had beans in it! But I went and shared a lovely meal with Marilyn and the tuna salad was d.e.l.i.c.i.o.u.s! Perfect for a light lunch or dinner!

Italian Bean and Tuna Salad

1-15 ounce can navy beans, drained and rinsed
6 ounce can or packet water packed tuna, drained and flaked
2/3 cup finely chopped celery
1/3 cup finely chopped red bell pepper
1/3 cup fresh or frozen cut (1 inch) green beans, cooked, rinsed with cold water
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 cup Italian salad dressing
1/2 teaspoon dried oregano
mixed greens or spinach

In a medium bowl combine all the ingredients except the lettuce/spinach and mix well. Refrigerate for at least 10 minutes to let the flavors blend. Line plates with the lettuce or spinach, spoon salad onto lettuce and enjoy.

Note: You can also add some black olives, grape tomatoes, or green onions to this salad to jazz it up any way you want to!

TIP: If you're like me and don't keep fresh herbs around but have the dried herbs that's fine, just use one-third the amount called for in the recipe.