White and Black Bean Salad

3 tablespoons pesto
3 tablespoons balsamic vinegar
2 tablespoons olive oil
19 ounces canned cannellini beans, cooked
19 ounces canned black beans, cooked
6 ounces tuna, drained and flaked

1. Combine pesto, balsamic vinegar and olive oil.
2. Combine both beans and tuna in a bowl and toss with prepared dressing.
3. Refrigerate overnight and serve chilled.

Makes 6 servings