Tuna, bean, and olive salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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
Bell pepper
1 item(s), medium, red variety, diced
Red onion
1 small, chopped
Olives
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
1 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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