Green & White Bean Salad with Tuna

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Green bean season is about to end and so I wanted to enjoy them for one last hurrah by making up a salad featuring them for lunch. This low-calorie salad has 8 grams of fiber and 15 grams of protein per serving.  Add this to your lunch box and include a piece of seasonal fruit and a whole-grain cracker for a very satisfying, healthful mid-day meal.

Kosher salt, to taste

Freshly ground pepper, to taste

¾ lb. green beans, trimmed and cut into 1 inch pieces

2 Tablespoons white-wine vinegar

2 Tablespoons extra-virgin olive oil

1 can (15.5 oz.) cannellini beans (or chickpeas), rinsed and drained

½ small red onion, thinly sliced

1 can (5 oz.) solid white tuna packed in water, drained and broken into pieces

¼ cup thinly sliced pepperoncini or mild banana pepper rings, drained and chopped (These are found in jars.)

In a medium pot of boiling salted water, cook the green beans until bright green and crisp-tender, about 3 minutes.  Drain and plunge into iced water to stop the cooking.  Pat dry.

In a large bowl, whisk together the vinegar and oil and season with salt and pepper.  Add the green beans, cannellini beans (or chickpeas), onion, tuna and pepperoncini and stir to combine. 

Nutritional Information per Serving:  229 calories; 9 grams fat (1 gram sat. fat); 15 grams protein; 23 carbohydrates; 8 grams fiber