Lemony Bean and Tuna Salad

recipe
Make Ahead. Serve with soft breadsticks and a fruit sorbet.

Yield:

3 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 144
Caloriesfromfat 15 %
Fat 2.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.7 g
Carbohydrate 15.5 g
Fiber 0.8 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 355 mg
Calcium 0.0 mg

Ingredients

1/4 cup chopped green onions
1 teaspoon grated lemon rind
1 tablespoon dried basil
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon olive oil
1 cup cherry tomatoes, quartered
1 (15-ounce) can cannellini beans, rinsed and drained
1 (6-ounce) can chunk white tuna in water, drained and flaked

Preparation

1. Combine first 6 ingredients in a large bowl, stirring well. Add tomatoes, beans, and tuna; toss gently. Cover and chill at least 1 hour.

Note: Beans like cannellini beans are low in fat, high in fiber and protein, and packed with vitamins and minerals--all good reasons to include them often in a heart-healthy diet.