Kidney Bean and Tuna Salad

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Canned white kidney beans 40 Ounce (2 cans, 1 pound, 4 ounce size)
Wine vinegar 1/4 Cup (4 tbs)
Chopped parsley 1/4 Cup (4 tbs)
Green onions 3 , chopped
Salad oil 1 Cup (16 tbs)
Salt 1 Teaspoon
Ground pepper 1 Dash
Canned tuna 7 Ounce , drained and broken into large pieces (1 can)
Hard cooked eggs 2 , quartered
Crisp lettuce 1

Directions

MAKING

1. Drain kidney beans and turn into medium bowl.

2. Add vinegar, parsley, onion, oil, salt and pepper and stir gently to mix well.

3. Refrigerate, covered, to chill well for at least 2 hours.

4. Toss gently with tuna and egg.

5. Line salad bowl with lettuce and turn salad into bowl.

SERVING

6. Sprinkle with chopped parsley, if desired and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 869Calories from Fat 571

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 1691 mg70.46%

Total Carbohydrates 53 g17.7%

Dietary Fiber 14 g56%

Sugars 16 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet