Tuscan Salad

Tuscan Salad   Quick

Submitted by The Sensible Cook
AVERAGE RATING: 2 votes / 5 Stars

Serving idea: This can be served as is, or with a bed of chopped fresh spinach leaves. Crunchy bread sticks will also go nicely. This salad is surprisingly filling.

14 oz. Can cannellini beans, drained & rinsed

14 oz. Can kidney beans, drained & rinsed

1 red onion, finely chopped

2 Tbs. Pitted green olives

4 tomatoes, chopped

1 avocado, peeled, pitted, and cut into cubes

1 12 oz Can tuna in water, drained & lightly flaked

Dressing

1 tsp. mustard

2 Tbs. olive oil

1/4 cup balsamic vinegar

2-3 garlic cloves, crushed

2 Tbs. Finely snipped chives or 1 t. dried

2 Tbs. Chopped fresh tarragon or 1 t. dried

2 Tbs. Chopped fresh flat leaf parsley or 2 t. dried

Salt and pepper

To make the dressing, put the mustard, oil, vinegar, garlic, chives, tarragon, and parsley in a large bowl and mix well. Season with salt and pepper, to taste.

Add the cannellini and kidney beans, onion, olives, tomatoes, avocado, and tuna to the dressing. Mix well & serve.

4 servings

458 calories per serving

16 fat grams per serving

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