Description
A fresh, high-protein Tuna White Bean Salad with navy beans, lemon, and Dijon. High in fiber, budget-friendly and perfect for meal prep.
Yield: 2servings | Serving Size: 1cup salad + 1 ½ cups greens
Ingredients
For the dressing
1tablespoonfresh lemon juice
1clovegarlic, grated
½teaspoonDijon mustard
¼teaspoonkosher salt
Freshly ground black pepper, to taste
2tablespoonsextra-virgin olive oil
For the salad
115.5-ounce can Navy Beans, drained and rinsed (I used low sodium)
23-ounce packets tuna in water, drained
1teaspooncapers, drained
1tablespoonfresh dill, chopped
2tablespoonsred onion, sliced and chopped
¼teaspoonkosher salt
black pepper, to taste
3cupsbaby arugula, or baby spinach
Instructions
- In a large bowl, whisk together lemon juice, garlic, mustard, salt and pepper. Slowly add the olive oil and whisk until thoroughly combined and emulsified.
- Add the beans, tuna, capers, dill, onion, salt and pepper. Mix to combine.
Place 1 ½ cups greens in each shallow bowl or plate and top with half of the tuna-bean mixture. Repeat with remaining ingredients.
Last Step:
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Notes
- To meal prep, keep greens and bean salad separate until ready to eat.
- Refrigerate for up to 4 days.
Nutrition
Serving: 1cup salad + 1 ½ cups greens, Calories: 437kcal, Carbohydrates: 39g, Protein: 38g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 40mg, Sodium: 789mg, Fiber: 12g, Sugar: 0.5g
