INSALATA di FAGIOLI e TONNO | Salumeria Italiana

Ingredients

• 4 cups of salad greens, washed, dried and torn
• 1 7-ounce Callipo tuna in olive oil
• 1 15-ounce can cannelloni beans, drained
• 2 tablespoons scallions, thinly sliced
• 1 teaspoon Delicias capers, drained and chopped
• 1 cup cherry tomatoes, cut in half
• 3 tablespoons Piccolo Molino Dolce Verde
• 1 tablespoon Castello di Volpaia Aceto di Vino Blanco (white wine vinegar)
• 2 tablespoons flat leaf parsley, chopped
• Salt, pepper to taste
• 2 hard-cooked eggs, peeled and quartered (optional)