Ingredients

• 1 cup cooked farro
• 1 can tuna in olive oil, drained
• 1/3 cup crumbled feta cheese
• 1 can Bush’s Cannelinni Beans, drained and rinsed
• 2 celery stalks with leaves, chopped
• 1/2 onion, chopped
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• pinch coarse salt and fresh ground pepper to taste
• juice of 1 lemon