Lemony Bean and Tuna Salad

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

Yield: 3 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 15%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.7g
  • Carbohydrate: 15.5g
  • Fiber: 0.8g
  • Cholesterol: 12mg
  • Iron: 0.0mg
  • Sodium: 355mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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