Tuna, bean, and olive salad

7
2
2
Smartpoints value per serving
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
Keep convenience foods such as canned tuna and canned bans in your pantry for quick and easy, no-cook entrees like this dinner salad. Toss in other veggies if you've got them on hand - cherry tomatoes, sliced cucumbers and shredded carrots are all wonderful additions. Serve with thinly sliced toasted baguette crostini topped with home-made salsa or fresh, refrigerated, store-bought salsa that's been drained.

Ingredients

canned chunk white tuna in water

10 oz, (2 cans), drained and flaked

canned navy beans

15½ oz, (1 can), white variety, rinsed and drained

uncooked bell pepper(s)

1 item(s), medium, red variety, diced

uncooked red onion(s)

1 small, chopped

olive(s)

2 oz, Kalamata variety, pitted, chopped (1/4 cup)

fresh parsley

¼ cup(s), flat-leaf, chopped

fresh oregano

1 Tbsp, chopped, or 1 teaspoon dried

garlic clove(s)

1 medium clove(s), minced

extra virgin olive oil

4 tsp

balsamic vinegar

2 Tbsp

table salt

¼ tsp

black pepper

¼ tsp

arugula

4 cup(s), baby

Instructions

  1. Combine tuna, beans, bell pepper, onion, olives, parsley, oregano, garlic, oil, vinegar, black pepper, and salt in large bowl. Toss gently to combine.
  2. Divide arugula evenly among 4 plates and top with tuna mixture.
  3. Serving size: 1 1/2 cups tuna salad and 1 cup arugula

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