Tuna and Bean Salad
Light and satisfying!
- ¼ medium red onion peeled and thinly sliced
- 1 Tb red wine vinegar
- 1 can (5-6 oz) water-packed tuna drained
- 1 can cannellini beans rinsed and drained
- 2 TB chopped fresh parsley
- salt and pepper to taste
- 1 TB light mayonnaise
- ½ tsp Dijon mustard
- 1 TB lemon juice
- ½ tsp Italian seasoning
Place the onion in a bowl and add a tablespoon of red wine vinegar. Add enough water to just cover the onion. Let sit for 5 minutes, then drain and rinse with cold water. Dry on paper towels.
In a medium bowl combine tuna, beans, onions and parsley.
In a small bowl or measuring cup, whisk together the mayo, mustard, lemon juice and Italian seasoning. Add salt and pepper to taste.
Toss dressing with the tuna and beans. Serve with salad greens or cucumber and tomato slices as preferred.
Calories: 136kcal | Carbohydrates: 3g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.