Tuna and White Bean Antipasto Salad

This protein-packed salad combines lean tuna and fiber-rich white beans for a satisfying, heart-healthy meal that gets even better as it marinates.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 cup red onion, chopped · 29 kcal in the whole recipe
• 2 1/2 cups celery, chopped · 31 kcal in the whole recipe
• 1 can (5 ounces) tuna in water, drained and flaked · 85 kcal in the whole recipe
• 1 can (15 ounces) white beans, drained and rinsed · 792 kcal in the whole recipe
• 2 tablespoons grated Parmesan cheese · 37 kcal in the whole recipe
• 1/4 cup vinegar · 11 kcal in the whole recipe
• 1 tablespoon vegetable oil · 109 kcal in the whole recipe
• 1/2 teaspoon dried dill
• 1 teaspoon chopped garlic · 4 kcal in the whole recipe

Method

1. Chop the red onion and celery into bite-sized pieces. Drain and rinse the white beans, and flake the canned tuna.

   

2. In a small bowl, whisk together the vinegar, vegetable oil, chopped garlic, and dried dill to make the dressing.

   

3. In a large salad bowl, combine the chopped vegetables, white beans, and flaked tuna.

   

4. Pour the dressing over the salad, sprinkle with grated Parmesan cheese, and toss gently to combine.

   

5. Cover and marinate in the refrigerator overnight (or for at least 2 hours) to let the flavors blend beautifully before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.