Winter Tuna Salad with Beans, Fruit, and Veggies

By • January 11, 2010 • 0 Comments



Author Notes: Hardy salad, packed with protein and a balance of sweet and savory flavors.Mariya

Serves 4

  • 3, 5 oz cans solid white tuna chunks
  • 1, 15.5 oz can Goya pink beans-rinsed
  • 1 medium Granny Smith apple (~8 oz) - small dice
  • 1 red onion (~4 oz) - small dice
  • 1 yellow sweet pepper (~5 oz) - small dice
  • 1 red sweet pepper (~5 oz) - small dice
  • 1/4 cup diced chives
  • 3/4 cups shredded Parmesan cheese
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 Granny Smith apple-sliced into wedges
  • 4 multi-grain bread slices
  1. In a bowl, combine all ingredients through balsamic vinegar.
  2. Gently toss to mix well.
  3. Cut the crusts off the multi-grain slices and cut each slice into 2 triangles. Toast the bread. Serve salad on [or with] apple slices and warm multi-grain toast.

Tags: dinner for one, dinner for two, Healthy, light, quick, Side Dishes, sweet and savory

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