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."
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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.
Perfect salad. Light and refreshing. The tuna and beans add just the right amount of protein for a perfect meal. The only change I made was adding some pepper. My daughter and I both loved this. Thank you Marcia for sharing.
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: 431
** Calories from Fat: 185
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