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.

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, they'll thaw quickly in the microwave.

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