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Tuna-And-White Bean Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

Oxmoor House Healthy Eating Collection