For the Salad:

1 (15-ounce) can butter beans, drained and rinsed

1 (15-ounce) can chickpeas, drained and rinsed

3 (4.5-ounce) cans solid or chunk tuna (in water or olive oil)

½ cup cherry tomatoes, halved

1 large cucumber, sliced

3 cups shredded or chopped romaine lettuce

Chopped parsley, to taste

Chopped basil, to taste

¼ cup pitted Kalamata olives

¼ cup chopped red onion (soaked in water for 5 minutes, then drained)

¼ cup chopped peperoncini peppers

For the Master Vinaigrette:

¼ cup olive oil

3 tablespoons lemon juice

3 tablespoons white or red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon coarsely ground black pepper