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Tuna, Bean and Escarole Salad

Photo: Travis Rathbone

Prep time 25 mins
Yield

Serves: 4

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • 7 cups packed chopped escarole (about 7 oz.)
  • 2 5-oz. cans tuna packed in its own juices or in water, drained and flaked
  • 1 15.5-oz. can cannellini beans, rinsed and drained
  • 2 pieces jarred roasted bell peppers, drained and chopped (about 1/2 cup)
  • 6 tablespoons shaved ricotta salata or Parmesan, optional

Nutrition Information

  • calories 278
  • fat 13 g
  • satfat 2 g
  • protein 23 g
  • carbohydrate 17 g
  • fiber 6 g
  • cholesterol 30 mg
  • iron 3 mg
  • sodium 699 mg
  • calcium 96 mg

How to Make It

  1. In a small bowl, whisk together lemon juice, garlic, rosemary, salt and pepper. Slowly add oil in a stream, whisking, until emulsified.

  2. Combine escarole, tuna, beans and roasted bell peppers in a serving bowl. Gently toss in lemon vinaigrette until coated. Sprinkle with cheese, if desired, and serve.