Tuna-Feta Salad

Tuna-Feta Salad

Enjoy this wonderful tuna and beans salad mixed with red wine vinaigrette - perfect for a lunch.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

2
cans (15 to 16 oz each) cannellini or other white beans, rinsed, drained
1
can (9 oz) chunk light tuna in water, drained, flaked
1/3
cup crumbled feta cheese
1
medium Spanish, Bermuda or red onion, thinly sliced
Chopped fresh parsley
Red Wine Vinaigrette
1/3
cup olive or vegetable oil
3
tablespoons red wine vinegar
1/2
teaspoon salt
Freshly ground pepper
  1. In shallow glass or plastic dish, mix beans, tuna, cheese and onion. In container with tight-fitting lid, shake oil, vinegar, salt and pepper until well mixed; pour over bean mixture. Cover and refrigerate at least 1 hour or overnight, stirring occasionally.
  2. Transfer bean mixture to serving platter with slotted spoon. Sprinkle with parsley.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make this salad the night before, and pack it to take to work for a healthful and tasty lunch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 550mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 5g,
    • Sugars 1g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.