eat for health logoTuna and White Bean Salad (Serves 4)
http://healthvermont.gov/eatforhealth/

Salad Ingredients:

  • 1 – 12 ounce can solid white tuna packed in water, drained
  • 1 lemon
  • 1/3 cup onion
  • 3 tablespoons chopped, fresh parsley
  • 2 cups cooked or canned cannelloni beans (white kidney beans), drained and rinsed
  • 1⁄2 cup fat free Caesar dressing
  • 12 black olives
  • 1 pint cherry tomatoes or 3 chopped tomatoes
  • 2 large bunches of spinach, washed and dried

Directions:
1. Place the tuna in a medium-sized bowel. Cut the lemon in half and squeeze the lemon juice over the tuna.
2. Add the onion, parsley, beans, and dressing to the tuna and gently mix together.
3. Divide the spinach equally on 4 plates and place the tuna mixture on top. Garnish with olives and tomatoes.
4. To decrease the sodium in this recipe leave out the olives and use low sodium dressing.

Nutrition info for 1 serving:
Calories: 245 • Protein: 18 g • Total Fat: 3 g • Saturated Fat: 0.5 g • Cholesterol: 18 mg
Carbohydrates: 37 g • Sodium: 700 mg