Tuna, White Bean, and Tomato Salad

1
Total Time
26 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy

Ingredients

lemon zest

1 tsp, grated

fresh lemon juice

2 Tbsp

olive oil

2 tsp

Dijon Mustard

½ tsp

table salt

½ tsp

black pepper

¼ tsp

canned cannellini beans

15½ oz, (white kidney), rinsed and drained

chunk light tuna in water

12 oz, (1 can), drained and flaked

fresh cherry tomato(es)

1 cup(s), halved

kirby cucumber(s)

1 average, halved lengthwise and sliced

uncooked red onion(s)

½ small, thinly sliced

Instructions

  1. Stir together lemon zest and juice, oil, mustard, salt, and pepper in large bowl. Add beans, tuna, tomatoes, cucumber, and onion and toss to combine. Salad may be stored refrigerated in an airtight container up to 2 days.
  2. Per serving (about 1 cup)

Notes

To give the salad more crunch, serve it on a bed of romaine lettuce. Add a 1-ounce hard roll for an extra 2 SmartPoints.

A happier, healthier you starts here