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Tuna Bean Salad

Meat.Bible's picture
Ingredients
  Dry navy beans 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Dry english mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned tuna 9 1⁄2 Ounce, drained and chilled (1 Can)
  Red onion 1 Small, thinly sliced and separated in rings
  Snipped parsley 1 Tablespoon
Directions

Rinse beans; add to 3 cups cold water and soak overnight.
Add 1 teaspoon salt to beans and soaking water.
Cover and bring to a boil; reduce heat and simmer until tender, about 1 hour.
Drain and chill.
In jar, combine olive oil, wine vinegar, mustard, 1/2 teaspoon salt and dash pepper; cover and shake well.
Chill; shake again before using.
Combine chilled beans, tuna, and onion rings.
Drizzle dressing over; toss lightly.
Sprinkle with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Everyday
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
6

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 237 Calories from Fat 115

% Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 660.8 mg27.5%

Total Carbohydrates 12 g4%

Dietary Fiber 4.7 g18.8%

Sugars 1.2 g

Protein 17 g34.6%

Vitamin A 4.9% Vitamin C 6.3%

Calcium 3.9% Iron 10.5%

*Based on a 2000 Calorie diet

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Tuna Bean Salad Recipe