Cannellini Bean and Tuna Salad

Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8

Ingredients

Dressing

1/4
cup olive oil
1/2
cup tarragon vinegar
2
tablespoons chopped fresh parsley
1
teaspoon sugar
1
teaspoon ground mustard
1
teaspoon dried thyme leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon garlic powder
1/2
teaspoon salt

Salad

4
cups Green Giant™ frozen broccoli cuts
2
cans (19 oz each) cannellini beans, drained
2
cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2
cup shredded carrot

  • 1 In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
  • 2 Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
  • 3 In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.

Expert Tips

Black beans, garbanzo beans or great northern beans may be substituted for the cannellini beans.

Look in the produce section of your local supermarket for bags of shredded carrot.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
630mg
630%;
Total Carbohydrate
34g
34%
(Dietary Fiber
9g
9%
  Sugars
3g
3%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
50%;
Calcium
15%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.