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Tomato, Tuna, and Bean Salad Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In20 m
  • 1Whisk 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.
Ingredients
  • 4 servings
  • 407 cals
  • 5 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill weed (optional)
  • 1/4 teaspoon crushed garlic
  • 1/4 teaspoon white sugar
  • 1 pinch salt
  • 2 cups halved cherry tomatoes
  • 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
  • 2 (5 ounce) cans white tuna, drained
  • 1 cup cooked quinoa (optional)
  • 1/3 cup chopped fresh basil
  • 2 tablespoons chopped onion
  • 1/4 cup grated Parmesan cheese, or to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    407
    20%
  • Fat:
    20.4
    31%
  • Carbs:
    30.4
    10%
  • Protein:
    24.9
    50%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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