White Bean and Tuna Salad

By á-1941

Ingredients

• 1 1
• 15 ounce can cannellini beans, rinsed and drained
• 2 2
• 5 ounce cans tuna packed in water, drained
• 2 2
• cups lightly packed arugula or spinach
• 1/2 1/2
• small red onion, thinly sliced
• 1/4 1/4
• cup fresh flat-leaf Italian parsley, chopped
• 1/4 1/4
• cup red wine vinegar
• 3 3
• tablespoons extra virgin olive oil
• 1/2 1/2
• teaspoon dried leaf oregano, crushed
• 1/4 1/4
• teaspoon salt
• 1/4 1/4
• teaspoon ground black pepepr
• 1/2 1/2
• lemon
• Crusty bread, sliced and toasted (optional)

Details

Adapted from bhg.com

Preparation

Step 1

In a large bowl combine beans, tuna, arugula, red onion, and parsley.
For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.
Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.

Nutrition Facts (White Bean Tuna Salad)

274 kcal cal.;
13 g Fat, total;
30 mg chol.;
2 g sat. fat;
15 g carb.;
8 g Monosaturated fat;
2 g Polyunsaturated fat;
5 g fiber;
1 g sugar;
22 g pro.;
9 mg vit. C;
0 mg Thiamin;
0 mg Riboflavin;
98 mg calcium;
2 mg iron;
644 mg sodium;
577 IU vit. A;
252 mg Potassium;
20 µg Folate;
1 µg Cobalamin (Vit. B12);
4 mg Niacin;
0 mg Pyridoxine (Vit. B6);
0 g Trans fatty acid
Percent Daily Values are based on a 2,000 calorie diet