Tuna and Bean Salad
Course
Serves 4
This salad is so versatile, it can be made with chicken instead of tuna and any variety of leafy green besides arugula. The beans can be of your choice as well since beans provide lots of fiber.
Ingredients
Instructions
Place beans into serving dish. Pour the tuna evenly over the beans. Place the arugula on top of the tuna.
In a separate, small bowl, prepare the dressing by whisking together the oil, lemon juice, salt and parsley until well combined.
Pour dressing over the tuna and beans. Sprinkle onions over the bean salad and mix well. Serve.
Nutrition:
Nutrition Facts
4 servings per recipe
Serving size
1/4 of recipe
Amount per serving
Calories
410
% Daily Value*
Total Fat 14.5g19%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 355mg15%
Total Carbohydrate 35g13%
Dietary Fiber 9g32%
Total Sugars 0.5g
Includes 0g Added Sugars0%
Protein 35g
Vitamin D 0.5mcg2%
Calcium 70mg5%
Iron 4mg22%
Potassium 800mg17%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Page Doyle ()
This is so delicious and easy to make!