Tomato, Tuna, and Bean Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 15 ounce kidney beans white rinsed drained canned cannellini
• 2 cups cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 0.3 cup basil fresh chopped
• 0.3 teaspoon garlic crushed
• 5 tablespoons olive oil 
• 2 tablespoons onion chopped
• 1 pinch salt 
• 12 ounce tuna white drained canned
• 0.3 teaspoon sugar white

Equipment

• bowl
• whisk

Directions

1. Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl.
2. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.