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Tuna and White Bean Salad

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 10 mins
Yield

Serves: 4

Maureen Sullivan, 28, Brooklyn, N.Y.   "This no-fuss dish also works great as an appetizer on slices of toasted crusty bread."  

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

Nutrition Information

  • calories 353
  • fat 28 g
  • satfat 2 g
  • protein 28 g
  • carbohydrate 28 g
  • fiber 6 g
  • cholesterol 38 mg
  • sodium 736 mg

How to Make It

  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.

Also appeared in: All You, March, 2014;