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Kidney Bean Tuna Salad

This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 1 cup canned kidney beans, rinsed and drained
  • 1 can (6 ounces) water-packed tuna, drained and broken into chunks
  • 1/3 cup chopped celery
  • 1/3 cup shredded cheddar cheese
  • 3 tablespoons sliced ripe olives
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • DRESSING:
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Lettuce leaves, optional

Directions

  • In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.
Nutrition Facts
1 cup: 432 calories, 24g fat (7g saturated fat), 56mg cholesterol, 1026mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 31g protein.

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