Out off all recipes with beans this Bean, Tuna & Spinach Salad is at the top of my list. Full of protein from beans and tuna, with crispy organic baby spinach, drizzled with extra virgin olive oil and a handful of freshly chopped dill. A mix between tuna salad, beans salad and green salad.
This healthy salad is more of a full meal than a side salad. I usually have it with a toasted Ezekiel or dark rye bread. Leftovers are great for lunch the next day, especially if packing lunch in the early morning rush to work.
Use chopped pickled asparagus or green beans instead of pickles.
Do not add salt as there is enough sodium from canned veggies.
Substitute spinach with romaine lettuce for that extra crunch.
- 3 cups spinach
- 1 19oz can romano beans, rinsed and drained
- 1 19oz can red kidney beans, rinsed and drained
- 2 cans tuna, packed in water, drained
- 1/2 cucumber, peeled and cut in quarters
- 5 medium dill pickles, cut in quarters
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh dill, finely chopped
- Ground black pepper to taste
- In a medium bowl, combine all ingredients and mix. Serve.
Servings Per Recipe: 8 cups
Amount Per Serving:
Total Fat: 4.9 g
Cholesterol: 12.4 mg
Sodium: 857.4 mg
Total Carbs: 39.9 g
Dietary Fiber: 12.9 g
Protein: 23.5 g
WW Points+: 7