Tuna and white bean salad
0
Points®
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
1 item(s), large, zested and juiced
Table salt
½ tsp
Black pepper
¼ tsp
Lettuce
6 cup(s), chopped, friseé variety, torn
Bell pepper
2 item(s), medium, different colors, chopped
Tomato
1 large, chopped
Scallions
3 medium, thinly sliced
Canned tuna packed in water
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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