Ready in 20 minutes, this easy and refreshing salad is packed with low-calorie protein for a healthy and filling creation that can either be eaten as a side or served with bread for a complete entrée
2 cups green beans, halved
6 Tbs. oil-and-vinegar dressing, like Newman’s Own
1 1/2 tsp. Italian or Greek seasoning
1 lemon,_ zested and juiced_
1 can (15 oz.) cannellini beans, drained and rinsed
2 cans (5 oz. each) solid white tuna, drained
1/2 small *red onion, *sliced
1 1/2 cups halved grape or cherry tomatoes
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese, like Athenos
1 Tbs. capers, drained
In large pot of boiling salted water, cook green beans 3 min. or until crisp-tender. Drain and transfer to bowl of ice water. Let green beans sit 2 min. Drain and pat dry.
In large bowl, whisk together oil-and-vinegar dressing, seasoning, 1 Tbs. lemon juice and 1 tsp. lemon zest until blended.
Add cannellini beans, tuna, red onions, tomatoes, kalamata olives, feta cheese, capers and green beans to bowl with vinaigrette; toss gently to coat. Serve immediately or chill until ready to serve.
Active time: 10 min.
Total time: 20 min.
Per serving: Cal. 265 Pro. 17g Carb. 18g Fiber 5g Sug. 4g Chol. 35mg Sod. 920mg Total fat: 13g Sat. 4g Trans. 0g
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