Two-Bean Tuna Salad Recipe

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Ingredients:

Serving

1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 can (6 oz) tuna in water, drained and flaked
2/3 cup chopped celery
1/2 cup sliced pimiento-stuffed olives
1/3 cup sliced green onions
1/4 cup chopped green pepper
1/4 cup minced fresh parsley
dressing:
1/3 cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp paprika
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper

Directions:

In a large bowl, combine the first eight ingredients. In a jar with tight-fitting lid, combine dressing ingredients. Pour over salad; toss to coat. Cover and chill for at least 2 hours. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.21 Kcal (796 kJ)
Calories from fat	143.43 Kcal
		% Daily Value*
Total Fat	15.94g	25%
Cholesterol	11.17mg	4%
Sodium	507.93mg	21%
Potassium	200mg	4%
Total Carbs	7.43g	2%
Sugars	1.78g	7%
Dietary Fiber	1.85g	7%
Protein	4.91g	10%
Vitamin C	12.2mg	20%
Iron	0.8mg	4%
Calcium	43.1mg	4%

Amount Per 100 g
Calories	232.98 Kcal (975 kJ)
Calories from fat	175.68 Kcal
		% Daily Value*
Total Fat	19.52g	25%
Cholesterol	13.68mg	4%
Sodium	622.13mg	21%
Potassium	244.97mg	4%
Total Carbs	9.1g	2%
Sugars	2.18g	7%
Dietary Fiber	2.27g	7%
Protein	6.01g	10%
Vitamin C	14.9mg	20%
Iron	0.9mg	4%
Calcium	52.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
5

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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