This salad for the main course is ideal for lunch or a quick meal. Quinoa, Parmesan cheese, and dill are optional. When I create the salad, I omit them, but when we eat the leftovers, I add them to mix things up a bit. Serve alone or with lettuce.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill weed (Optional)
- ¼ teaspoon crushed garlic
- ¼ 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)
- ⅓ cup chopped fresh basil
- 2 tablespoons chopped onion
- ¼ cup grated Parmesan cheese, or to taste (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 409 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Very flavorable, and very filling even with a small portion. I wrapped it in romain lettuce, gave it a nice crunch.
This was so good and so easy to make. I omitted the quinoa simply because I don’t like it, and used fresh mozzarella balls instead of Parmesan. The dressing is fantastic and the whole thing is very filling. Makes a great lunch
More salt. Needs some crunch: pickles or cukes.
Perfect salad. Light and refreshing. The tuna and beans add just the right amount of protein for a perfect meal. The only change I made was adding some pepper. My daughter and I both loved this. Thank you Marcia for sharing.
I thought this was delightful, and so good for you! I did use the quinoa. It was very simple to put together and kept well as leftovers.
I used red kidney beans in this. The flavors somewhat compete for attention, maybe the vinegar or the mustard should be reduced. More onion might have made this better. Overall, the taste was fine, but this didn’t have a WOW factor.