Tuna, White Bean and Arugula Salad
Ingredients
- 3 Tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 (15.5-oz) can no-salt-added cannellini beans, rinsed and drained
- 1 cup grape tomatoes, halved
- ½ cup thinly sliced red onion
- 2 (6.4-oz) pouches low-sodium chunk light tuna in water, drained and broken into chunks
- 2 cups firmly packed arugula
Instructions
- Whisk together the oil, lemon zest, lemon juice, mustard, salt, and pepper in a large bowl.
- Add the beans, tomatoes, onion, tuna, and arugula; toss well.
- Cover and refrigerate until ready to serve.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
316
|
316
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 30 | 30 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 364 | 364 |
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