Healthy Food Dinner Diet Recipes

Kidney Bean Tuna Salad Recipe

Posted on 11. Jul, 2009 by admin in Seafood Salads

“This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It’s especially pretty served on a lettuce-lined plate for a special luncheon.”

INGREDIENTS

* 1 cup canned kidney beans, rinsed and drained
* 1 (6 ounce) can water-packed tuna, drained and broken into chunks
* 1/3 cup chopped celery
* 1/3 cup shredded Cheddar cheese
* 3 tablespoons sliced ripe olives
* 2 tablespoons finely chopped red onion
* 2 tablespoons minced fresh cilantro
* DRESSING:
* 2 tablespoons olive oil
* 2 teaspoons white wine vinegar
* 2 teaspoons lemon juice
* 1 garlic clove, minced
* 1 teaspoon dill weed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Lettuce Leaves

DIRECTIONS

1. In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

Tags: Kidney Bean Tuna Salad, Main Dish