Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 241.3
- Total Fat: 8.5 g
- Cholesterol: 7.1 mg
- Sodium: 112.2 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 13.7 g
- Protein: 14.9 g
View full nutritional breakdown of Warm White Bean Salad with Tuna calories by ingredient
Warm White Bean Salad with Tuna
Submitted by: MYHEALTHYTEMPLEIntroduction
Adapted from Weight Watchers Ultimate Flex and Core Cook Book. Original recipe called for egg whites from a boiled egg instead of tuna, but I didn't like the texture with the beans! The dressing is also different.Would make a good snack if you had a 1/2 cup serving instead of 1 cup serving! Adapted from Weight Watchers Ultimate Flex and Core Cook Book. Original recipe called for egg whites from a boiled egg instead of tuna, but I didn't like the texture with the beans! The dressing is also different.
Would make a good snack if you had a 1/2 cup serving instead of 1 cup serving!
Number of Servings: 6
Ingredients
-
3 cups cooked white cannelini beans (1 cup dried)
1 medium carrot, chopped
1 medium celery stalk, chopped
1 small red onion, chopped
2 medium tomatoes, sedded and chopped
1 bell pepper (green, red or yellow), chopped
5 oz light tuna in water
1 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
1 tbps Italian seasoning (or whatever seasonings you like!)
Directions
If using dried beans, cook according to directions.
Heat 1 tbsp EVOO in medium non stick skillet. Saute carrot, celery, onion, pepper and tomatoes until tender crisp. Add beans and tuna and heat through. Transfer to a large bowl.
Whisk together 2 tbsp EVOO and seasonings. Pour over salad and mix well. Serve warm.
Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user QUILTERMAMA.
Heat 1 tbsp EVOO in medium non stick skillet. Saute carrot, celery, onion, pepper and tomatoes until tender crisp. Add beans and tuna and heat through. Transfer to a large bowl.
Whisk together 2 tbsp EVOO and seasonings. Pour over salad and mix well. Serve warm.
Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user QUILTERMAMA.
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