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Tuna and White Bean Salad

Tuna and White Bean Salad

Rinse white kidney beans, often labeled "cannellini beans," to make them glossy and brighten the salad.

Cooking Light AUGUST 2003

  • Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 1/2 cups chopped peeled cucumber (1 medium)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup thinly sliced red onion
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15.5-ounce) can white kidney beans, rinsed and drained
  • 2 (6-ounce) cans chunk light tuna, drained
  • 1 (2-ounce) jar diced pimiento, drained

Preparation

Combine all ingredients in a large bowl; toss well to coat.

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 15%
  • Fat: 4.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 30.6g
  • Carbohydrate: 28.2g
  • Fiber: 6.2g
  • Cholesterol: 26mg
  • Iron: 5.4mg
  • Sodium: 574mg
  • Calcium: 114mg
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Tuna and White Bean Salad recipe

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