Tuscan Tuna-Cannellini Bean Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tuscan Tuna-Cannellini Bean Salad calories by ingredient
Introduction
This salad is extremely easy to make and great on a hot summer day. I recommend making it a couple of hours before serving and refrigerating. This really helps that flavors all come together. Serve with a toasted whole wheat pita and it is a great healthy, hearty meal. This salad is extremely easy to make and great on a hot summer day. I recommend making it a couple of hours before serving and refrigerating. This really helps that flavors all come together. Serve with a toasted whole wheat pita and it is a great healthy, hearty meal.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 diced
4-5 large basil leaves, finely diced
1/4 cup Olive Oil
Balsamic Vinegar
Garlic finely minced
Juice of half a lemon
Salt and Pepper to taste
Fat Free or Low Fat Feta Cheese (can also use parmesan)
Toasted pine nuts and additional basil for garnish
Directions
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.