White Bean and Tuna Salad

This makes a light salad that goes together quickly and is nice during the summer.Serve it on lettuce with some crusty rolls on the side and a good glass of white wine. Don't bother to peel the potatoes. Top the beans, but don't tail them.Originally from the food section of the Houston Chronicle.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 5 -6  medium boiling potatoes, such as Yukon gold or 5 -6  medium Red Bliss potatoes
• 2  cups green beans, topped and cut in half
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 2  scallions, chopped (including the green parts)
• 1 (16 ounce) can tuna in water, drained
• 1  tablespoon capers
• 1  tablespoon fresh oregano, chopped (or to taste)
• 1  tomatoes, chopped or 6 -8  cherry tomatoes, halved
• 3  tablespoons extra virgin olive oil
• 1⁄2 lemon
•  salt & freshly ground black pepper, to taste

Directions

1. Cut potatoes into bite-sized pieces.
2. Bring to a boil in a medium pot filled with salted water.
3. Cook at a boil for about 10 minutes.
4. When the potatoes are nearly tender, add the green beans and continue to boil until the potatoes are fork-tender and the beans are bright green.
5. Drain in the sink in a colander.
6. Meanwhile, in a large bowl, gently stir together the cannelini beans, scallions, tuna, capers, and oregano.
7. Add the potatoes and green beans- they don't need to cool- and the tomatoes.
8. Add the oil and toss gently until the ingredients are slick.
9. Squeeze the lemon half over all and season to taste with salt and pepper.
10. Serve.