Thursday, June 10, 2010

Kidney Bean Tuna Salad

I was looking for something to make that I had all the ingredients on hand and that was light. This fit the bill and was delicous. I'm keeping this one.

Kidney Bean Tuna Salad

1 cup canned kidney beans, rinsed and
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

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.

Here are the results:

1 comment:

  1. That looks super super yummy & healthy!! Can't wait to try it!