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Ingredients

• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Dijon mustard
• 1 cup grape tomatoes, halved
• 1 cup thinly vertically sliced red onion
• 2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (5-ounce) package fresh baby arugula
• 2 ounces Parmigiano-Reggiano cheese, shaved

Description

This No-cook Dinner Recipe Is Packed With Colorful Vegetables And Gets A Flavor Kick From Its Zesty Vinaigrette.

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