Tuna and White Bean Salad

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4 servings (serving size: 1 1/2 cups)
Allison Fishman
August 2003
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 278
  • Caloriesfromfat 15%
  • Fat 4.7g
  • Satfat 0.8g
  • Monofat 2.9g
  • Polyfat 0.8g
  • Protein 30.6g
  • Carbohydrate 28.2g
  • Fiber 6.2g
  • Cholesterol 26mg
  • Iron 5.4mg
  • Sodium 574mg
  • Calcium 114mg

How to Make It

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

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