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TUNA & WHITE BEAN SALAD

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YIELD

4 servings

ACTIVE

10 minutes

TOTAL

20 minutes

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1 BAG (12 OZ) MICROWAVE-IN-THE-BAG FRESH GREEN BEANS

2 CANS (5 TO 6 OZ EACH) SOLID LIGHT TUNA IN OLIVE OIL, UNDRAINED

3 TBSP RED-WINE VINEGAR

1 TSP DIJON MUSTARD

¼ TSP EACH SALT AND PEPPER

1 CAN (15 TO 16 OZ) CANNELLINI BEANS, RINSED AND DRAINED

1 MEDIUM TOMATO, CUT INTO WEDGES

½ CUP PITTED KALAMATA OLIVES

GARNISH: CHOPPED PARSLEY

Microwave green beans according to package directions. Remove from microwave and let cool slightly.

Meanwhile, make dressing: Drain olive oil from tuna into a liquid measuring cup (you should have ¼ cup). Add vinegar, mustard, salt and pepper, and stir with a fork to blend.

In a large serving bowl, gently combine green beans, cannellini beans, tomato and olives. Break tuna into chunks using a fork and place on top of salad. Drizzle dressing over salad and garnish with parsley, if desired.

PER SERVING

CALORIES 347 TOTAL FAT 14G SATURATED FAT 3G CHOLESTEROL 53MG SODIUM 1,103MG

TOTAL CARBOHYDRATES 25G DIETARY FIBER 7G PROTEIN 29G