Tuna and White Bean Salad

2 Reviews
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4 servings (serving size: 1 1/2 cups)
By 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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Ratings & Reviews

ajablon22's Review

pdwatson
February 27, 2012
A delicious alternative to the usual mayo-soaked tuna salad!

pdwatson's Review

ajablon22
August 23, 2011
This is one of my favorite easy lunch recipes from CL. I usually substitute roasted red peppers for the pimento. It is quite tasty, easy to make, healthy, inexpensive and quite colorful with the red and green accents. I prefer to soak my own beans because I prefer the firmer texture of fresh-soaked beans, but if I am in a rush, I will use canned beans.
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