Tuna & Black Bean Salad
For an extra treat, make this recipe with grilled fresh tuna instead. Start with two tuna steaks about 6 ounces each. Brush with a little olive oil and grill until the fish just flakes when tested with a fork.
  • 2 cans (15-1/2 ounces each) black beans, rinsed and drained
  • 2 cans (6 ounces each) water-packed tuna, drained
  • 1 small red onion, diced
  • 2 stalks celery, diced
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup light mayonnaise
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 3 cups arugula

1. In a large bowl, combine the beans, tuna, onion, celery, and parsley. Toss the combine.

2. In a small bowl, blend the mayonnaise, sour cream, lemon juice, sage, and pepper. Add to the beans mixture and toss to thoroughly coat.

3. Serve the salad on a bed of arugula.

Nutritional Information
Per serving: 336 calories, 8.4g total fat (1.4g saturated), 41mg cholesterol, 12g dietary fiber (3.1g soluble), 34g carbohydrate, 32g protein, 813mg sodium.
Good source of: fiber, folate, magnesium, niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin D.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time