Tomato, Tuna, and Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 (6 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) |
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.
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