Tuna & White Bean Salad

This recipe’s provided a great source of protein and fiber and is full of flavor.  If you want to improvise, it is also a great way to use up leftover veggies.  Don’t forget to brush your teeth or a breath mint after eating! 🙂

• 2 6oz. cans of water packed tuna
• 2 cups canned white cannellini beans, drained & rinsed
• 1 red onion
• 1 cucumber
• 2 plum tomatoes, diced
• ½ cup canned or jarred artichoke hearts, chopped
• 1 bunch parsley, stemmed and chopped
• 1 tsp. fresh rosemary, minced
• 1 clove garlic, minced
• 2 Tbsp. olive oil – less if tuna or artichokes were oil-packed
• 3 Tbsp. lemon juice, or more to taste
• Salt and pepper to taste

Mix first 8 ingredients in a large bowl.  Mix garlic, olive oil, and lemon juice in a small bowl with salt and pepper.  Toss garlic, olive oil, lemon juice, and salt and pepper mixture with first eight ingredients.  For extra fiber, serve on a bed of raw arugula or spinach leaves.

Brooke

Brooke Schlenker helps busy womensquash the common excuse that they don’t have time to exercise.Sharing ideas, tips, and workouts she helps women look and feel better, stay motivated, and fit exercise into their already busy lives.

More Posts

Tags: diet, food plan, healthy eating, salad tuesday