Tuna, bean, and olive salad
2
Points®
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
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
