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June 21, 2010 / mybodynbalance

White Bean & Tuna Salad

  • 2 6-oz. cans water-packed tuna (reduce olive oil amount if using oil-packed tuna)
  • 2 cups canned white cannellini beans, drained and rinsed
  • 1 red onion, chopped
  • 1 cucumber, chopped
  • 2 plum tomatoes, diced
  • 1/2 cup canned or jarred artichoke hearts, chopped (reduce olive oil amount if using oil-marinated artichoke hearts)
  • 1 bunch parsley, stemmed and chopped
  • 1 tsp. fresh rosemary, minced
  • 1 clove garlic, minced
  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice (or more to taste)
  • Salt and pepper to taste

Mix first eight ingredients in a large bowl. Whisk or mix garlic, olive oil, and lemon juice in a small bowl or cruet with salt and pepper to taste. Add dressing mixture to large bowl with first eight ingredients, and toss. Serves 4. (For extra zip and fiber, serve on a bed of raw arugula or spinach leaves.)

Preparation Time: 15 to 20 minutes

Nutritional Information (per serving):

Calories Fat Total Carbs Fiber Protein
372 12 g 40 g 11 g 33 g


Leave a Comment
  1. kim shelby / Nov 10 2010 2:04 pm

    How much is one serving equivalent to? 1 Cup?

  2. kim shelby / Nov 10 2010 2:05 pm

    Sorry, I re-read the recipe and saw that it serves 4. I’m gonna try it, it sounds delicious!

    • mybodynbalance / Dec 16 2010 10:52 pm

      It seems to be one of the most popular recipes…enjoy!

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