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Cannellini Bean and Tuna Salad

Cannellini Bean and Tuna Salad
  • Prep 15 min
  • Total 15 min
  • Servings 8
Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.
Updated February 14, 2010

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 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
630mg
26%
Potassium
850mg
24%
Total Carbohydrate
34g
11%
Dietary Fiber
9g
38%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
30%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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