Tuna and Cannellini bean Salad

  • 1 can (19 oz) Cannellini beans (white kidney beans), rinsed and drained
  • 1 can (7 1/2 oz) water packed tuna, drained
  • 2 cups diced tomatoes
  • ½ cup minced red onions
  • 2 Tbsp chopped, fresh basil or mint leaves
  • 1 Tbsp olive oil
  • 2 tsp each red wine vinegar and lemon juice
  • 1 packet splenda or stevia
  • 1 clove garlic, minced
  • ½ tsp Dijon mustard
  • ¼ tsp pepper

In a large bowl, combine beans, tuna, tomatoes, red onions and basil.  Stir gently to avoid smashing the beans.  In a small bowl whisk together olive oil, vinegar, lemon juice, splenda, garlic, mustard, and pepper.  Pour dressing over salad and mix well.  You may want to chill before serving.

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