Tuna and White Bean Salad with Lemon

1 can (15-19 oz.) Cannellini beans, drained
1 can (16 oz.) water packed chunk light tuna, drained and flaked
1/3 diced red onion
2 tea. chopped fresh rosemary or tarragon
1 1/2 tea. grated lemon zest
6 cups arugula, washed, dried and torn into bite-sized pieces (spring mix also works)
1 cup cherry tomatoes, halved

Combine the beans, tuna, onion, herbs and lemon zest in a medium bowl. Add 1/4 cup Lemon-Garlic Dressing (below). Toss to coat well. This will keep, covered, in the refrigerator, for 1 day.

Just before serving, place the arugula in a large bowl, Add the remainder of the Lemon-Garlic Dressing and toss to coat well. Top with tuna-bean salad and garnish with the tomatoes.

One serving is 1/4 of the recipe.
305 calories
18 g protein
25 g carbohydrates
7 g fiber
15 g fat

Lemon-Garlic Dressing

3 Tab. lemon juice
1 garlic clove, minced
1/4 tea. salt
1/8 tea. crushed red pepper
black pepper, to taste
1/4 Olive oil

Combine everything except the oil in a bowl and then whisk in the oil.

source: Magic Foods, Barnett, Pelkman and Webb

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