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Quick bean and tuna salad
Print Products and services By Mayo Clinic Staff
Dietitian s tip
To change up this recipe, season with lemon pepper instead of plain pepper.
Number of servings
Serves 4 Healthy carbHigh Fiber
Ingredients
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
Directions
Heat broiler. 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.
Grains and grain products 1 Vegetables 1 Fats and oils 1 Meats, poultry and fish 1 Nuts, seeds and dry beans 1 DASH diet: Recommended servings Sample DASH menus
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy 1 Fats 1 Vegetables 1 Carbohydrates 1
Diabetes Meal Plan Choices
Meat and meat substitutes 2 Fats 1 Nonstarchy vegetables 1 Starches 1 ShareTweet Aug. 09, 2019
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