Tuna, White Bean & Dill Salad

INGREDIENTS  

• 1 (15oz.) can no-salt-added cannellini beans (white kidney beans), rinsed and drained
• 2 (5oz.) cans solid white tuna (water pack), drained and broken into chunks
• ⅓ cup chopped red onion (1 small)
• 3 T. + 1 t. honey Dijon-style mustard, divided
• 2 T. light mayonnaise
• 2 T. cider vinegar, divided
• 1⅛ t. dried dill, divided
• 2 T. olive oil
• ⅛ t. kosher salt
• 6 cups fresh baby spinach
• 2 cups cubed, cooked and chilled beets (see Tip)
• 1 sprig chopped fresh dill and/or ground pepper   

DIRECTIONS   

1. Combine beans, tuna and onion in a large bowl. For dressing, whisk together 3 T. lemon-pepper seasoning in a small bowl. Add dressing to tuna mixture; toss gently to coat. Cover and chill 2 to 4 hours.
2. Prepare vinaigrette: Combine oil, remaining 1 T. vinegar, remaining 1 t. mustard, salt and the remaining ⅛ t. dried dill in a small screw-top jar. Cover and shake well. Combine spinach and beets in a large bowl. Before serving, pour vinaigrette over spinach mixture; toss gently to coat.
3. To serve, line four serving plates with spinach mixture. Top with tuna mixture. If desired, sprinkle with fresh dill and/or pepper.

Recipe Author: Eating Well