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Kidney Bean Tuna Salad

By: Sandra Fisher

"This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon."

Rate/Review | Read Reviews (34)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 cup canned kidney beans, rinsed and drained
1 (6 ounce) can water-packed tuna, drained and broken into chunks
1/3 cup chopped celery
1/3 cup shredded Cheddar cheese
3 tablespoons sliced ripe olives
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
DRESSING:
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce Leaves

Directions

In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

Footnotes

Nutritional Analysis: 1 cup equals 432 calories, 24 g fat (7 g saturated fat), 56 mg cholesterol, 1,026 mg sodium, 22 g carbohydrate, 6 g fiber, 31 g protein.