Tomato, Tuna, and Bean Salad

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

INGRIDIENT

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon dried dill weed (Optional)

¼ teaspoon crushed garlic

¼ teaspoon white sugar

1 pinch salt

2 cups halved cherry tomatoes

1 (15 ounce) can white kidney beans (cannellini), rinsed and drained

2 (5 ounce) cans white tuna, drained

1 cup cooked quinoa (Optional)

⅓ cup chopped fresh basil

2 tablespoons chopped onion

¼ cup grated Parmesan cheese, or to taste (Optional)

DIRECTION

Step: 1

Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

NUTRITION FACT

Per Serving: 407 calories; protein 24.9g; carbohydrates 30.4g; fat 20.4g; cholesterol 23.3mg; sodium 409.1mg.

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