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White Tuna And Cannellini Bean Salad

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  Canned light tuna 13 Ounce (2 Cans, 6 1/2 Ounces Each Progresso Tonno)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon (Progresso)
  Wine vinegar 1⁄4 Cup (4 tbs) (Progresso)
  Garlic 2 Clove (10 gm), crushed
  Ground black pepper 1⁄4 Teaspoon
  Olive salad 9 3⁄4 Ounce (1 Jar, Progresso Olive Condite)
  Canned cannellini beans 19 Ounce (1 Can, Progresso White Kidney Beans)
  Canned red kidney beans 19 Ounce (1 Can, Progresso)

In a large bowl place tuna; break up with a fork.
Stir in parsley, olive oil, wine vinegar, garlic and black pepper.
Drain olive salad, reserving 1/4 cup of the marinade.
Add olive salad and the reserved marinade to the tuna mixture.
Drain and rinse cannellini and red kidney beans.
Carefully stir into tuna mixture.

Recipe Summary

Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2629 Calories from Fat 949

% Daily Value*

Total Fat 111 g171.4%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 66.3 mg22.1%

Sodium 8829.1 mg367.9%

Total Carbohydrates 216 g72.2%

Dietary Fiber 64.6 g258.4%

Sugars 12 g

Protein 184 g367.2%

Vitamin A 31% Vitamin C 60%

Calcium 41.9% Iron 143.4%

*Based on a 2000 Calorie diet

White Tuna And Cannellini Bean Salad Recipe