Taste of Home
Kidney Bean Tuna Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 2 servings.
This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.
Ingredients
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1 cup canned kidney beans, rinsed and drained
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1 can (6 ounces) water-packed tuna, drained and broken into chunks
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1/3 cup chopped celery
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1/3 cup shredded cheddar cheese
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3 tablespoons sliced ripe olives
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2 tablespoons finely chopped red onion
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2 tablespoons minced fresh cilantro
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DRESSING:
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2 tablespoons olive oil
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2 teaspoons white wine vinegar
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2 teaspoons lemon juice
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1 garlic clove, minced
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1 teaspoon dill weed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Lettuce leaves, optional
Directions
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1.
In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.
Nutrition Facts
1 cup: 432 calories, 24g fat (7g saturated fat), 56mg cholesterol, 1026mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 31g protein.
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