New Tuna Salad
By replacing the pasta in tuna salad with beans, you eliminate cooking time and make a healthier version of an old favorite.
| Serves: |
5 |
| Serving Size: |
303 calories, 33g carbs, 27g protein, 7g fat,
11g fiber, 230mg sodium, 708mg potassium |
| Note: |
This recipe is NOT ok for those on the LMD (Low Microbial Diet). |
Ingredients:
| 15oz can of garbanzo beans (chickpeas), drained and rinsed well |
| 15oz can of great northern or navy beans, drained and rinsed well |
| 2 small cans (6oz) chunk light tuna, drained and chopped |
| 2 large tomatoes, seeded and coarsely chopped |
| 1 cup pitted black olives, coarsely chopped |
| 1/2 medium red onion, finely chopped |
| 1 Tablespoon extra virgin olive oil |
| Juice of one lemon |
| Fresh black pepper to taste |
Directions:
| 1. |
Drain and thoroughly rinse chickpeas and beans. |
| 2. |
Place chickpeas and beans into a large bowl with tuna, chopped tomatoes, chopped olives, finely chopped red onion, olive oil, and lemon juice. |
| 3. |
Stir to combine. |
| 4. |
Add fresh ground black pepper to taste. |
| 5. |
Serve and enjoy! |
Recipe from: www.cancernutritioninfo.com
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