CANNELLINI BEAN AND TUNA SALAD

Cannellini Bean and Tuna Salad image

Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1/2 cup tarragon vinegar
2 tablespoons chopped fresh parsley
1 teaspoon sugar
1 teaspoon ground mustard
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 cups Frozen Broccoli Cuts
2 cans (19 oz each) cannellini beans, drained
2 cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2 cup shredded carrot

Steps:

In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 9 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g