Instructions: In a medium bowl, combine the navy beans, vinegar, oil, mustard, and garlic. Toss well. Let stand at room temperature for 30 minutes, stirring occasionally.

Bring a large pot of water to a boil over medium-high heat. Add the green beans, broccoli, and cauliflower. Cook for 30 seconds, or until the beans turn bright green. Drain in a colander. Add the onions. Rinse under cold water. Pat dry with paper towels. Add to the bowl with the beans. Toss well. Let stand at room temperature for 5 minutes.

Line 4 salad plates with the lettuce. Arrange the vegetable mixture on the lettuce. Scatter the tuna over the lettuce.

NOTES : A traditional combination in the Italian region of Tuscany, this salad makes wonderful use of frozen vegetables and canned tuna for less than 70c a serving. You can pull this quick light dish together from staples that you have on hand. If you freeze your cooked beans in 1 -cup packages, theyll thaw quickly in the microwave.

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