"I adapted this recipe from one in my local newspaper," writes Kathy Armstrong of Post Falls, Idaho. "The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work.
White Bean Tuna Salad
White Bean Tuna Salad
Prep Time
30 min
Yield
6 servings
Ingredients
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (12 ounces) light water-packed tuna, drained and flaked
- 3/4 cup sliced ripe olives
- 1/2 cup chopped red onion
Directions
- In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil.
- In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 247 calories, 7g fat (1g saturated fat), 17mg cholesterol, 754mg sodium, 23g carbohydrate (0 sugars, 6g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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