Kidney Bean Tuna Salad

Name: Kidney Bean Tuna Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup canned kidney beans, rinsed and drained; 1 can (6 ounces) 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, optional

Total Time Prep/Total Time: 15 min.

Yield 2 servings

Test Kitchen Approved

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.

Ingredients

1 cup canned kidney beans, rinsed and drained
1 can (6 ounces) 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, optional

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.

Nutrition Facts

1 cup: 432 calories, 24g fat (7g saturated fat), 56mg cholesterol, 1026mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 31g protein.

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.

Recipe Creator