TWO-BEAN TUNA SALAD

Two-Bean Tuna Salad image

My parents owned a restaurant for years, so it's no surprise I love to cook. The light vinaigrette dressing nicely complements the tuna and beans in this salad.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 17

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Ingredients

1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (6 ounces) 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 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 225 calories, Fat 12g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 564mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.