Tuna & White Bean Salad
The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.
Source: EatingWell Magazine, March 1998
Gallery
Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
Nutrition Facts
Per Serving:
223 calories; protein 16.9g; carbohydrates 23g; dietary fiber 6.6g; sugars 2.8g; fat 7.5g; saturated fat 1.1g; cholesterol 15.3mg; vitamin a iu 367.7IU; vitamin c 9.5mg; folate 11.6mcg; calcium 81.8mg; iron 2.8mg; magnesium 14.6mg; potassium 128.9mg; sodium 532.2mg.
Exchanges:
1 starch, 2 lean meat, 1 fat
