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Two-Bean Tuna Salad Recipe

My parents owned a restaurant for years, so it's no surprise I love to cook. The light vinaigrette dressing nicely complements the tuna and beans in this salad.

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Two-Bean Tuna Salad Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (6 ounces) tuna in water, drained and flaked
2/3 cup chopped celery
1/2 cup sliced pimiento-stuffed olives
1/3 cup sliced green onions
1/4 cup chopped green pepper
1/4 cup minced fresh parsley
DRESSING:
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

Directions

In a large bowl, combine the first eight ingredients. In a jar with tight-fitting lid, combine dressing ingredients. Pour over salad; toss to coat. Cover and chill for at least 2 hours. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 225 calories, 12 g fat (1 g saturated fat), 6 mg cholesterol, 564 mg sodium, 19 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Two-Bean Tuna Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p52