Tomato, Tuna, and Bean Salad recipe
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- 5 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon dried dill weed ¼ teaspoon crushed garlic ¼ teaspoon white sugar 1 pinch salt 2 cups halved cherry tomatoes 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained 2 (5 ounce) cans white tuna, drained 1 cup cooked quinoa ⅓ cup chopped fresh basil 2 tablespoons chopped onion ¼ cup grated Parmesan cheese, or to taste
Nutrition Info
- 406.5 caloriescarbohydrate: 30.4 gcholesterol: 23.3 mgfat: 20.4 gfiber: 6.3 gprotein: 24.9 gsaturatedFat: 3.4 gservingSize: -sodium: 409.1 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Tomato, Tuna, and Bean Salad
Directions
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Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion, gently stir with a large spoon to coat evenly. Spoon salad into serving bowls, top each with about 1 tablespoon Parmesan cheese.