Tuna & White Bean Salad
Serve this Italian classic on a bed of arugula or watercress.
  • 1/2 pound green beans, trimmed and cut lengthwise in half
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 1 large red onion, halved and thinly sliced
  • 1/4 cup chopped fresh basil
  • 1 can (12-1/2 ounces) water-packed tuna, drained and flaked
  • 1 can (19 ounces) cannellini beans, rinsed and drained

1. In a steamer set over a pan of boiling water, cook green beans 3 minutes or until crisp-tender.

2. Meanwhile, in large bowl, whisk together vinegar, oil, mustard, and salt. Add green beans, tomatoes, onion, and basil, toss to combine.

3. Add tuna and cannellini beans, toss and serve.

Nutritional Information
Per serving: 342 calories, 10g total fat, 1.8g saturated fat, 5.8g monounsaturated fat, 1.9g polyunsaturated fat, 8g dietary fiber, 31g protein, 33g carbohydrate, 37mg cholesterol, 836mg sodium.
Good source of: fiber, folate, iron, magnesium, niacin, potassium, selenium, vitamin B12.

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

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