Tomato, Tuna, and Bean Salad recipe

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Ingredients

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 calories
carbohydrate: 30.4 g
cholesterol: 23.3 mg
fat: 20.4 g
fiber: 6.3 g
protein: 24.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 409.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

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