Marcia Recipe ⤑ Tomato, Tuna, and Bean Salad

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried dill weed
• ¼ teaspoon crushed garlic
• ¼ teaspoon white sugar
• 1 pinch salt
• 2 cups halved cherry tomatoes
• 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
• 2 (5 ounce) cans white tuna, drained
• 1 cup cooked quinoa
• ⅓ cup chopped fresh basil
• 2 tablespoons chopped onion
• ¼ cup grated Parmesan cheese, or to taste

Cooking Directions

1. Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts

• calories406.5
• carbohydrateContent30.4 g
• cholesterolContent23.3 mg
• fatContent20.4 g
• fiberContent6.3 g
• proteinContent24.9 g
• saturatedFatContent3.4 g
• sodiumContent409.1 mg
• sugarContent1.6 g