Ingredients
1 can (15 oz) cannellini beans, drained and rinsed
1 can (5 oz) tuna packed in water, drained
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
2 tablespoons capers, drained
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Drain and rinse the can of cannellini beans thoroughly
Open the tuna can and drain the liquid
In a mixing bowl, combine cannellini beans, tuna, red onion, parsley, and capers
In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper
Pour the dressing over the bean-tuna mixture and stir to coat evenly
Let the salad rest for 5 minutes to allow flavors to meld
Ladle the salad into lettuce or cucumber cups for serving
Notes
Use pre-washed lettuce leaves or jicama cups for extra crunch
Store leftover base salad in an airtight container in the fridge for up to 3 days
Add cherry tomatoes or bell pepper for extra freshness if desired
Dijon mustard can be substituted with a mild mustard or omitted for vegan adaptation
- Prep Time: 15
- Category: High Protein Snacks
- Method: Raw Preparation
- Cuisine: American/Mediterranean
- Diet: Gluten-Free, Dairy-Free, High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg