Home Healthy Lifestyles Recipes Salads Italian Tuna & White Beans Salad
Italian Tuna & White Beans Salad Print E-mail

Serves 2 (as a main course)

Per serving: 382 calories, 37.3g protein, 45.4g carbohydrate, 12.6g dietary fiber, 6.2g total fat (1g saturated fat), 25mg cholesterol, 48mg sodium, Carbohydrate choices: 3

Quick, tasty, and nutritious--this light version of the traditional summer meal is still loaded with fiber and protein, but minus most of the fat and sodium. Keep the illusion of richness with a trick you can also use on other dishes: instead of stirring the oil into the salad, drizzle it over the surface of each serving.

Ingredients

  • 2 cups cooked white kidney beans, no salt added, drained
  • One 6-ounce can low-sodium, water-packed tuna, drained
  • 1 tomato, coarsely chopped, or 1 cup halved grape tomatoes
  • ΒΌ small red onion, very thinly sliced (optional)
  • 6 to 8 fresh basil leaves, coarsely chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 2 lemon wedges

STIR TOGETHER the beans, tuna, tomato, and onion (if using). Add the basil, parsley, and lemon juice; toss lightly. Season well with black pepper. Set aside for 20 to 30 minutes to allow the flavors to blend.

SPOON into 2 shallow bowls or salad plates. Evenly drizzle 1 teaspoon of the olive oil over each serving. Garnish with a lemon wedge.

 

 

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