Tuscan Tuna-Cannellini Bean Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
(2) 19 oz. Cans Progresso Beans(3) 3 oz cans tuna packed in water(1) green pepper finely chopped(1) red pepper finely chopped(2-3) roma (or your favorite) tomatoes diced4-5 large basil leaves, finely diced1/4 cup Olive OilBalsamic VinegarGarlic finely mincedJuice of half a lemonSalt and Pepper to tasteFat Free or Low Fat Feta Cheese (can also use parmesan)Toasted pine nuts and additional basil for garnish
Begin by toasting pine nuts in a 375 oven (only if desired as a garnish)
Place beans and tuna in large mixing bowl (with a lid is preferable). Dice peppers, tomatoes, garlic and basil (reserve some for garnish), add to beans and tuna. Stir to combine, breaking up tuna as much as possible. Squeeze lemon and begin adding Olive Oil and Balsamic and stir. Start with 1/2 of the oil and balsamic, and add to taste. Stir in salt and pepper to taste. Cover and refrigerate at least one hour. Serve over baby spinach, sprinkle with feta (or Parmesan) cheese, toasted pine nuts and basil.
Makes 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRIANNEM.
Place beans and tuna in large mixing bowl (with a lid is preferable). Dice peppers, tomatoes, garlic and basil (reserve some for garnish), add to beans and tuna. Stir to combine, breaking up tuna as much as possible. Squeeze lemon and begin adding Olive Oil and Balsamic and stir. Start with 1/2 of the oil and balsamic, and add to taste. Stir in salt and pepper to taste. Cover and refrigerate at least one hour. Serve over baby spinach, sprinkle with feta (or Parmesan) cheese, toasted pine nuts and basil.
Makes 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRIANNEM.
Nutritional Info Amount Per Serving
- Calories: 273.6
- Total Fat: 14.3 g
- Cholesterol: 19.2 mg
- Sodium: 1,600.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.6 g
- Protein: 17.2 g
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