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cans (15 to 16 oz each) cannellini or other white beans, rinsed, drained
can (9 oz) chunk light tuna in water, drained, flaked
cup crumbled feta cheese
medium Spanish, Bermuda or red onion, thinly sliced
Chopped fresh parsley
Red Wine Vinaigrette
cup olive or vegetable oil
tablespoons red wine vinegar
Freshly ground pepper
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.
Transfer bean mixture to serving platter with slotted spoon. Sprinkle with parsley.
Make this salad the night before, and pack it to take to work for a healthful and tasty lunch.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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