Tuna Bean Salad

Makes 4 servings (2 1/2 cups per serving)

Ingredients

  • 1 (15 oz.) can beans (such as chickpeas, black-eyed peas or kidney beans), rinsed
  • 2 (6 oz.) cans water-packed chunk light tuna, low sodium, drained and flaked
  • 1 cup diced red bell pepper
  • ½ cup diced red onion
  • ¼ cup dried cranberries
  • ¼ cup chopped fresh basil
  • 2 Tbsp. lemon juice
  • 1½ Tbsp. olive oil, divided
  • 1 tsp. pepper
  • 1 Tbsp. balsamic vinegar
  • 1/8 tsp. salt
  • 8 cups mixed salad greens

Preparation

  1. Combine beans, tuna, bell pepper, red onion, dried cranberries, basil, lemon juice, 1 Tbsp. olive oil and pepper in a medium bowl.
  2. In a separate bowl, combine balsamic vinegar, the remaining ½ Tbsp. of olive oil and salt in a large bowl, and toss in green salad.
  3. Divide the greens among 4 plates. Top each with the tuna salad. Serve and enjoy!

Nutritional analysis per serving: 305 calories, 8 g fat, 24 g protein, 35 g carbohydrate (27 g available carbohydrate), 8 g fibre, 375 mg sodium

My Viva Servings: 1 grain, 3 proteins, 3 vegetables, 0 fruit, 1 fat, 0 dairy