Ingredients
2 cans (5 oz each) canned tuna in water, drained
1 can (15 oz) cannellini beans, rinsed and drained
1 medium red bell pepper, diced
1/2 red onion, finely chopped
2 celery stalks, sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Instructions
Drain the cannellini beans thoroughly and combine with flaked tuna in a large bowl.
Add diced red bell pepper, chopped red onion, and sliced celery to the bowl.
In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad mixture and toss until evenly coated.
Chill for 10–15 minutes before serving to allow flavors to meld.
Notes
Substitute grilled chicken breast for tuna to adjust the recipe.
Chickpeas can replace cannellini beans for a different texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For added freshness, serve with whole-wheat pita or arugula.
- Prep Time: 15
- Category: High Protein Meals
- Method: Mixing
- Cuisine: Mediterranean-Inspired
- Diet: High-protein
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg