Saturday's Tuna and Bean Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 can bean medley (2.25 cup) (chick peas, red kidney beans, romano beans, black eyed peas) 1 sm can corn, 1.5 cup (or fresh!) 1 sm can flaked light Tuna in water 2 tbsp finely chopped red onion 1 chopped tomato 3 finely chopped baby carrots (we would have added chopped sweet red pepper, but we were all out) 1/4 c fresh finely chopped cilantro or parsley 2 tbsp extra virgin olive oil 2 tbsp lemon juice 1 tbsp lime juice 1 tsp dried oregano 1 tsp ground cumin .5 tsp chili flakes (or to taste salt and pepper to taste
Rinse and drain beans and corn and put in a large salad bowl. Drain the tuna and break up into small pieces into the bowl. Add chopped vegetables: onion, tomato, carrots and cilantro and/or parsley.
In a small bowl whisk together oil, lemon and lime juice, oregano, cumin, chili flakes and salt and pepper. Pour over salad. Gently toss.
Serving Size: makes 4 - 250 g servings
Number of Servings: 4
Recipe submitted by SparkPeople user CODYG123.
In a small bowl whisk together oil, lemon and lime juice, oregano, cumin, chili flakes and salt and pepper. Pour over salad. Gently toss.
Serving Size: makes 4 - 250 g servings
Number of Servings: 4
Recipe submitted by SparkPeople user CODYG123.
Nutritional Info Amount Per Serving
- Calories: 377.5
- Total Fat: 10.4 g
- Cholesterol: 50.0 mg
- Sodium: 752.1 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 8.9 g
- Protein: 36.1 g
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