Tomato, Tuna, and Bean Salad

Tomato, Tuna, and Bean Salad

2 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Marcia
Recipe by  Marcia

“This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

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Reviews (2)

Rate This Recipe
PULLEYHEATHER
2

PULLEYHEATHER

I thought this was delightful, and so good for you! I did use the quinoa. It was very simple to put together and kept well as leftovers.

sueb
0

sueb

I used red kidney beans in this. The flavors somewhat compete for attention, maybe the vinegar or the mustard should be reduced. More onion might have made this better. Overall, the taste was fine, but this didn't have a WOW factor.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 431 cal
  • 22%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 30.3 g
  • 61%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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