1 c. cherry tomatoes, halved
kosher salt & pepper
1 c. great Northern white beans
1 can light tuna, drained
1/2 c. chopped red pepper
1 green onion sliced
4 slices of a baguette cut in cubes (slightly stale works best)
2 tsp. Dijon mustard
1 T. balsamic vinegar
3 T. olive oil
2 T. chopped fresh basil
In a medium serving bowl, add the tomatoes and season with salt and pepper to taste. Let stand for 10 minutes.
Add the beans, tuna, peppers and onion.
Right before serving toss in the bread.
In a small bowl whisk the balsamic, oil and mustard. Season with salt & pepper.
Pour the dressing over the salad and toss to coat.
Serve over a bed of greens.