Tuna Cannellini Bean Salad
A classic combination that is one of my daughter Rachel’s favorites. This is for you, my dearest daughter Rachel!
- One 15-ounce can cannellini beans, drained and rinsed
- One 6-ounce can or pouch chunk-light tuna packed in water, drained and flaked
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped basil or sage
- 1 garlic clove, peeled and minced
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
In a bowl gently toss together the beans and tuna. Fold in the red onion, basil or sage, garlic, olive oil, lemon juice, salt and pepper. Serve immediately or chill until ready to serve.
Serves 4
NUTRITION
Per 1/2 cup serving:
- Calories: 244
- Fat: 12 g (0 g EPA, 0 g DHA, <1g ALA)
- Saturated Fat: 3 g
- Cholesterol: 17 mg
- Sodium: 422 mg
- Carbohydrate: 18 g
- Dietary Fiber: 4 g
- Sugars: <1 g
- Protein: 17 g
