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Italian Bean and Tuna Salad

Betty Crocker Kitchens
Updated Jun 15, 2012
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For a new take on tuna, team it with a variety of colorful veggies.

Italian Bean and Tuna Salad

  • Prep Time 20 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 can (19 or 15 oz) Progresso™ cannellini beans or 1 can (16 oz) navy beans, drained, rinsed
  • 1 can (6 oz) white tuna in water, drained, flaked
  • 1 cup frozen cut green beans, cooked, rinsed with cold water
  • 1 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup reduced-calorie or fat-free Italian dressing
  • 1/2 teaspoon dried oregano leaves
  • Lettuce leaves, if desired

Instructions

  • Step 
    1
    In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
  • Step 
    2
    Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

Nutrition

270 Calories
6g Total Fat
20g Protein
33g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
530mg
22%
Potassium
870mg
25%
Total Carbohydrate
33g
11%
Dietary Fiber
8g
35%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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