White Beans, Black Olives & Tuna

White Beans and Black Olives with Tuna - can we all get along? Of course so, when The 99 Cent Chef brings them together as a delicious bean salad.

It's a hardy serving with earthy black olives, tender beans and pungent chunks of tuna. I also add some red onion for crunch and sweet heat. And, I drizzle on good olive oil for richness, and some vinegar for a tangy finish.

Beans, black olives and canned tuna are dollar store staples, so you know this tightwad recipe is right up the chintzy chef's alley. And, I'm happy to share this delicious budget recipe with everyone.

My cupboard tinned treat requires some minimal assembly, but no cooking. Serve as a side, or load on an extra scoop or two, and it's an entree.

Ingredients

• 1 small can (5 ounces) tuna - in oil or water. Canned tuna or from a pouch.
• 1 small can (15 ounces) of white beans - drain and rinse. Okay to use any favorite canned whole bean.
• 1/2 can of black olives - drain and roughly chop. Okay to use pre-sliced.
• 1/2 small red onion - chopped. Okay to use white or yellow instead.
• 2 tablespoons olive oil - or any tasty oil. Skip oil if you use canned tuna in oil.
• 1 tablespoon vinegar - white, rice, balsamic, or any you have on hand. Can also use lemon or lime juice.
• Salt and pepper to taste.

Directions
Drain beans and rinse off any sauce. Roughly chop 1/2 can of drained whole black olives (okay to use pre-chopped 1/2 can of olives.) Chop 1/2 of a small red onion.

Into a medium bowl add beans, olives and red onion, and mix. Salt and pepper to taste. Mix in 2 tablespoons of olive oil and one tablespoon of vinegar.

Add a can of drained tuna. If tuna is in oil, then add the oil, too (you can leave out the 2 tablespoons of oil mentioned above.) Lightly mix until tuna is incorporated - I like to leave the tuna chunky. Serve chilled or at room temperature.