Tuna and white bean salad
Reduced-sodium chicken broth
1 medium, zested and juiced
6 cup(s), chopped, friseé variety, torn
Uncooked bell pepper(s)
2 item(s), medium, different colors, chopped
1 large, chopped
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
- To make dressing, whisk together broth, oil, lemon zest and juice, salt, and black pepper in a serving bowl.
- Add remaining ingredients to bowl; toss to coat.
- Serving size: 1 cup