2 cans Cannellini beans, 15.5 ounce each, rinsed well
1/2 cup red onion, diced
1 package grape tomatoes or other small tomatoes, sliced in half
1 bunch basil leaves, torn apart
1 can tuna in oil, solid, drained and broken into large chunks
1 or 2 eggs, hard boiled, cooled and quartered lengthwise
1/2 teaspoon sweetener
Olive oil & Vinegar, equal parts
Add ingredients to bowl, add oil and vinegar last and toss gently so as not to break apart the egg quarters and tuna chunks.
This salad uses so much vinegar because beans love acid so it improves the taste.