Tuna Salad with Kidney Beans & Red Onion
Serves: 4
Prep Time: 12 minutes
Cook Time: n/a
Nutrition Score per serving:
273 calories, 40 g carbs (60%), 3 g fat (11%), 5 g fiber, 20 g protein (29%), 0.6 g saturated fat
Prep Time: 12 minutes
Cook Time: n/a
Nutrition Score per serving:
273 calories, 40 g carbs (60%), 3 g fat (11%), 5 g fiber, 20 g protein (29%), 0.6 g saturated fat
This chunky, nutritional salad is sure to satisfy your hunger!
Ingredients
| 1/4 | cup red onion, chopped |
| 3 | tbsp cider vinegar |
| 3 | tbsp low-fat mayonnaise |
| 1 | tbsp lemon juice |
| 1/4 | tsp ground black pepper |
| 1 | 6-ounce can water-packed tuna |
| 1/2 | cup seedless cucumber, diced |
| 15 | ounces canned kidney beans, rinsed and drained |
| 8 | slices whole-grain bread, toasted |
Directions
Combine the onion and cider vinegar in a small dish. Let stand for at least 5 minutes.
Meanwhile, mix together mayonnaise, lemon juice, and pepper in a medium bowl. Break up the tuna and add it to the mayo mixture, along with cucumber and kidney beans.
Drain the onions in a colander and rinse well. Add to the tuna and stir to combine. Serve as a sandwich on whole-grain toast or as a salad with mixed greens and bread on the side.
