Recipe by Marcia
"This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried dill weed
halved cherry tomatoes
1 (15 ounce) can
white kidney beans (cannellini), rinsed and drained
2 (6 ounce) cans
white tuna, drained
chopped fresh basil
grated Parmesan cheese, or to taste
I thought this was delightful, and so good for you! I did use the quinoa. It was very simple to put together and kept well as leftovers.
I used red kidney beans in this. The flavors somewhat compete for attention, maybe the vinegar or the mustard should be reduced. More onion might have made this better. Overall, the taste was fine, but this didn't have a WOW factor.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato, Tuna, and Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 185
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple summer bean salad with garlic and mint dressing.
A flavorful cold bean salad with garlic, lemon, roasted red pepper, and mint.
Enjoy a light, healthy lunch with this quick and easy tuna salad.