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.
Kidney Bean Tuna Salad
Kidney Bean Tuna Salad
Prep Time
15 min
Yield
2 servings
Ingredients
- 1 cup canned kidney beans, rinsed and drained
- 1 can (6 ounces) water-packed tuna, drained and broken into chunks
- 1/3 cup chopped celery
- 1/3 cup shredded cheddar cheese
- 3 tablespoons sliced ripe olives
- 2 tablespoons finely chopped red onion
- 2 tablespoons minced fresh cilantro
- DRESSING:
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Lettuce leaves, optional
Directions
- 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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