Tuna, white bean, and tomato salad

3
1
1
Smartpoints value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Pantry staples have a starring role in this no-cook meal. Stock up on canned tuna and beans when they're on sale. They both make wonderful additions to wraps, frittatas, casseroles, and more. To give this salad more crunch, serve it on a bed of shredded or chopped romaine lettuce. You can also enjoy it wrapped up in large lettuce leaves, tortillas, or over a split baked sweet or regular potato.

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, rinsed and drained

chunk light tuna in water

12 oz, 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. Serving size: about 1 cup

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