Description
A refreshing and protein-packed salad featuring tuna and navy beans, perfect for lunch.
Ingredients
Scale
- 1 tablespoon fresh lemon juice
- 1 clove garlic (grated)
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 2 tablespoons extra-virgin olive oil
- 1 15-can Navy Beans (drained and rinsed, low sodium)
- 2 3-ounce packets tuna in water (drained)
- 1 teaspoon capers (drained)
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons red onion (sliced and chopped)
- ¼ teaspoon kosher salt
- Black pepper (to taste)
- 3 cups baby arugula (or baby spinach)
Instructions
- In a large bowl, whisk together lemon juice, garlic, mustard, salt and pepper.
- Slowly add the olive oil and whisk until thoroughly combined and emulsified.
- Add the beans, tuna, capers, dill, onion, salt and pepper. Mix to combine.
- Place 1 ½ cups greens in each shallow bowl or plate and top with half of the tuna-bean mixture. Repeat with remaining ingredients.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Experiment with additional herbs for more flavor.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 50mg