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Epicurious

Italian Bean and Tuna Salad

Flavors of the Mediterranean are blended in this simple, easy-to-love salad. Serve it as is or on lettuce.

Recipe information

  • Yield

    serves 4, 1 1/2 cups per serving

Ingredients

2 15-ounce cans no-salt-added cannellini beans or reduced-sodium Great Northern beans, rinsed and drained
2 5- or 6-ounce cans very low sodium white tuna packed in water, drained
1/2 to 1 cup finely chopped red onion
1/4 cup plus 2 tablespoons snipped fresh parsley or 2 tablespoons chopped fresh basil
1/4 cup to 1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons olive oil (extra-virgin preferred)
1/2 teaspoon pepper

Preparation

  1. Step 1

    In a medium bowl, stir together the beans, tuna, onion, parsley, and vinegar.

    Step 2

    Drizzle with the oil. Sprinkle with the pepper.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 319

    Step 5

    Total Fat: 7.5g

    Step 6

    Saturated: 1.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 2.0g

    Step 9

    Monounsaturated: 3.0g

    Step 10

    Cholesterol: 33mg

    Step 11

    Sodium: 113mg

    Step 12

    Carbohydrates: 34g

    Step 13

    Fiber: 9g

    Step 14

    Sugars: 6g

    Step 15

    Protein: 29g

    Step 16

    Dietary Exchanges

    Step 17

    2 1/2 Starch

    Step 18

    3 Lean Meat

American Heart Association Quick & Easy Meals
TagsSaladItalianEuropeanCannellini BeanWhite BeanBean and LegumeVegetableTunaFishSeafoodRed OnionOnionRoot VegetableMainDinnerDairy FreeGluten FreeNut FreeEasyQuickNo-CookCookbooks
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