Tuna and white bean salad

2
0
0
Smartpoints value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Easy
When canned tuna is on sale, stock up so you can enjoy this delicious, no-cook salad all year long. It's extremely versatile - swap in any leafy greens, veggies, and beans you have on hand. Just make sure you drain the tuna well so that the salad isn't watery. If you don't eat chicken broth, use a good quality vegetable broth instead. Serve with warm bread or homemade 2-ingredient dough rolls.

Ingredients

reduced-sodium chicken broth

½ cup(s)

olive oil

2 tsp

lemon(s)

1 medium, zested and juiced

table salt

½ tsp

black pepper

¼ tsp

lettuce

6 cup(s), chopped, friseé variety, torn

uncooked bell pepper(s)

2 item(s), medium, different colors, chopped

fresh tomato(es)

1 large, chopped

uncooked scallion(s)

3 medium, thinly sliced

water-packed tuna fish drained

12 oz, two (6-ounce) drained and flaked

canned cannellini beans

15½ oz, rinsed and drained

Instructions

  1. To make dressing, whisk together broth, oil, lemon zest and juice, salt, and black pepper in a serving bowl.
  2. Add remaining ingredients to bowl; toss to coat.
  3. Serving size: 1 cup

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