Tuna and White Bean Salad

Tuna and White Bean Salad Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
Maureen Sullivan, 28, Brooklyn, N.Y.

"This no-fuss dish also works great as an appetizer on slices of toasted crusty bread."

 

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 353
Fat 28 g
Satfat 2 g
Protein 28 g
Carbohydrate 28 g
Fiber 6 g
Cholesterol 38 mg
Sodium 736 mg

Ingredients

2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 cup olive oil
Salt and pepper
1 15-oz. can white beans, drained and rinsed
2 5-oz. cans water-packed chunk light tuna, drained and flaked
1 large tomato, cored, seeded and chopped
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley
6 ounces mixed greens, optional

Preparation

1. In a small bowl, mix juice, mustard and garlic. Add oil in a thin stream, whisking constantly. Taste and season with pepper.

2. Mix beans, tuna, tomato, onion and parsley in a large bowl. Add dressing and toss to coat. Taste and adjust seasoning. Serve over mixed greens, if desired.

Note:

Maureen Sullivan, Brooklyn, New York,

March 2014
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