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Tuna and White Bean Salad

Tuna and White Bean Salad

There is nothing like making a big batch of soup or a big salad that you can eat that day and that will keep for a few days so you can have it for lunch or dinner during the week. The Tuna and White Bean Salad is great for preparing ahead of time.

We all know that preparing a fresh lunch from scratch every evening or morning typically doesn’t work out. Our schedules get crazy and unless everything goes as planned, we can get stuck. So meal prep is important and the Tuna and White Bean Salad is one you can have in a big bowl in the fridge.

Tuna and White Bean Salad

This recipe’s a great source of protein and fiber, and if you want to improvise, it’s a great way to use up veggies that need to get used. You can keep it for up to 2 days after you make it.

Tuna and White Bean Salad Ingredients:

• 2 6-oz. cans water-packed tuna
• 2 cups canned white cannellini beans, drained and rinsed
• 1 red onion, chopped
• 1 cucumber, chopped
• 2 plum tomatoes, diced
• 1/2 cup canned or jarred in brine artichoke hearts, chopped
• 1 bunch parsley, stemmed and chopped
• 1 tsp. fresh rosemary, minced
• 1 clove garlic, minced
• 2 Tsp. olive oil
• 3 Tbsp. lemon juice (or more to taste)
• Salt and pepper to taste

Mix first eight ingredients in a large bowl. Whisk or mix garlic, olive oil, and lemon juice in a small bowl with salt and pepper to taste. Add dressing mixture to large bowl with the eight ingredients, and toss.

(To make a really great salad and for some extra fiber, serve on a bed of raw arugula or spinach leaves.)

Enjoy this Tuna and White Bean Salad. It Serves 4, and only takes 15-20 mintues to prepare.

Nutritional Information (per serving):
Calories: 372 Fat: 12 g Carbs: 40 g Fiber: 11 g Protein:  33 g

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