Tuna-And-White Bean Salad

Oxmoor House
5 servings (serving size: 1 2/3 cups)


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1/3 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons grated lemon rind
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup coarsely chopped fresh parsley
1 large red onion, thinly sliced and cut in quarters
1 (15-ounce) can cannellini beans, rinsed and drained
1 (12-ounce) can solid white tuna packed in water, rinsed and drained


Combine first 9 ingredients in a small bowl; stir well with a whisk. Set aside.

Combine chickpeas and remaining ingredients in a large bowl, tossing well.

Pour dressing over bean mixture, and toss well. Cover and chill at least 3 hours.

Created date

March 2010

Nutritional Information

Calories 268
Fat 11.3 g
Satfat 1.5 g
Protein 17.5 g
Carbohydrate 24.4 g
Cholesterol 21 mg
Iron 2.8 mg
Sodium 369 mg
Caloriesfromfat 38 %
Fiber 5.8 g
Calcium 67 mg