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White Bean Tuna Salad

By: Kathleen Law

"'I adapted this recipe from one in my local newspaper,' writes Kathleen Law, Post Falls, Idaho. 'The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work."

Rate/Review | Read Reviews (22)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup red wine vinegar
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
3/4 cup sliced black olives
1/2 cup chopped red onion

Directions

In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 247 calories, 7 g fat (1 g saturated fat), 17 mg cholesterol, 754 mg sodium, 23 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.