Quick Bean and Tuna Salad
Serving size: About 1 cup
Total carbohydrate: 23 g
Dietary fiber: 6 g
Sodium: 171 mg
Saturated fat: 1.5 g
Total fat: 10 g
Trans fat: 0 g
Cholesterol: 21 mg
Protein: 19 g
Monounsaturated fat: 5 g
Added sugars: 0 g
Total sugars: 6 g
1/2 whole-grain baguette, torn into 2-inch pieces (about 1 cup)
2 tablespoons olive oil
1 can (16 ounces) cannellini beans, no salt added, drained and rinsed
2 small dill pickles, cut into bite-size pieces (about 2 tablespoons)
1 small red onion, thinly sliced (about 1/2 cup)
2 tablespoons red wine vinegar
1/4 teaspoon pepper
1 can (7 ounces) water-packed tuna, no salt added, drained and rinsed
2 tablespoons finely chopped fresh parsley
Place the baguette pieces on a heavy cookie sheet and brush with 1 tablespoon of the oil. Place under broiler for about 1 to 2 minutes, until golden.
Turn the bread pieces and broil for an additional 1 or 2 minutes.
In a large bowl, combine the remaining oil, beans, pickles, onion, vinegar and pepper.
Fold in the broiled baguette pieces.
Divide the mixture among four bowls and top with the tuna and parsley.
Original Recipe: American Heart Association