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Cannellini Bean and Tuna Salad

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Cannellini Bean and Tuna Salad
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8
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Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.

Ingredients

Dressing

1/4
cup olive oil
1/2
cup tarragon vinegar
2
tablespoons chopped fresh parsley
1
teaspoon sugar
1
teaspoon ground mustard
1
teaspoon dried thyme leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon garlic powder
1/2
teaspoon salt

Salad

4
cups Frozen Broccoli Cuts
2
cans (19 oz each) cannellini beans, drained
2
cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2
cup shredded carrot

Directions

  • 1 In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
  • 2 Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
  • 3 In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.
Tips  

Black beans, garbanzo beans or great northern beans may be substituted for the cannellini beans.

Look in the produce section of your local supermarket for bags of shredded carrot.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
1g
6%
,
Trans Fat
0g
)
Cholesterol
10mg
4%
Sodium
630mg
26%
Potassium
850mg
24%
Total Carbohydrate
34g
11%
(
Dietary Fiber
9g
38%
,
Sugars
3g
)
Protein
22g
Daily Value*:
Vitamin A
40%
40%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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