Tomato, Tuna, and Bean Salad Recipe

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon dried dill weed

¼ teaspoon crushed garlic

¼ teaspoon white sugar

1 pinch salt

2 cups halved cherry tomatoes

1 (15 ounce) can white kidney beans (cannellini)

rinsed and drained

2 (5 ounce) cans white tuna

drained

1 cup cooked quinoa

⅓ cup chopped fresh basil

2 tablespoons chopped onion

¼ cup grated Parmesan cheese

or to taste