Ingredients
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill weed (optional)
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon white sugar
- 1 pinch salt
- 2 cups halved cherry tomatoes
- 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
- 2 (6 ounce) cans white tuna, drained
- 1 cup cooked quinoa (optional)
- 1/3 cup chopped fresh basil
- 2 tablespoons chopped onion
- 1/4 cup grated Parmesan cheese, or to taste (optional)
Directions
Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. 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.
