Winter Tuna Salad with Beans, Fruit, and Veggies
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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
- In a bowl, combine all ingredients through balsamic vinegar.
- Gently toss to mix well.
- 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.
- This recipe was entered in the contest for Your Best Salad with Apples
- This recipe was entered in the contest for Your Best Home Alone Dinner
Tags: dinner for one, dinner for two, Healthy, light, quick, Side Dishes, sweet and savory
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