 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 can(s) 15 0r 16 0z cannellini beans |
1 teaspoon(s) dijon mustard |
1/2 cup(s) kalamatta olives (pitted) |
1 bag(s) microwave-in-the-bag fresh green beans |
3 tablespoon(s) red wine vinegar |
1/4 teaspoon(s) salt and pepper |
2 can(s) solid light tuna in olive oil undrained |
1 tomato cut into wedges |
Directions:
1. Microwave green beans according to package directions. Remove from microwave and let cool slightly.
2. Meanwhile, make dressing: Drain olive oil from tuna in a liquid measuring cup (you should have 1/4 cup). Add vinegar, mustard, salt and pepper, and stir with a fork to blend.
3. In a large serving bowl, gently combine green beans, cennellini beans, tomato and olives. Break tuna into chunks using a fork and place on top of salad. Drizzle dressing over salad and garnish with parsely, if desored.
4. cal, 29g protein, 25g carbs, 7g fiber, 14g fiber
|
|