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Tuna-Feta Salad

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By Betty Crocker Kitchens
Updated Dec 15, 2010
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Enjoy this wonderful tuna and beans salad mixed with red wine vinaigrette - perfect for a lunch.

Tuna-Feta Salad

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 cans (15 to 16 oz each) cannellini or other white beans, rinsed, drained
  • 1 can (9 oz) chunk light tuna in water, drained, flaked
  • 1/3 cup crumbled feta cheese
  • 1 medium Spanish, Bermuda or red onion, thinly sliced
  • Chopped fresh parsley

Red Wine Vinaigrette

  • 1/3 cup olive or vegetable oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper

Instructions

  • Step 
    1
    In shallow glass or plastic dish, mix beans, tuna, cheese and onion. In container with tight-fitting lid, shake oil, vinegar, salt and pepper until well mixed; pour over bean mixture. Cover and refrigerate at least 1 hour or overnight, stirring occasionally.
  • Step 
    2
    Transfer bean mixture to serving platter with slotted spoon. Sprinkle with parsley.

Nutrition

250 Calories
11g Total Fat
14g Protein
23g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
550mg
23%
Potassium
560mg
16%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
23%
Sugars
1g
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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