INGREDIENTS
3 tbsps
olive oil
1/2
juice of lemon
2 tbsps
red wine vinegar
1 tsp
oregano
1/4 tsp
salt
1
cucumber
1 cup
cherry tomatoes
1
bell pepper
15 ozs
cannellini beans
10 ozs
sustainable tuna in water
1/2 cup
feta cheese
1/4
onion
2 tbsps
parsley