Tomato, Tuna, and Bean Salad Tasty Recipes

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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 (optional)
  • 1/4 teaspoon crushed garlic
  • 1/4 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 (optional)
  • 1/3 cup chopped fresh basil
  • 2 tablespoons chopped onion
  • 1/4 cup grated Parmesan cheese, or to taste (optional)

Instructions :

Prep : 20M Cook : 4M Ready in : 20M
  • 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.

Notes :

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