Skip Navigation LinksHome > November 2011 - Volume 5 - Issue 4 > Mambo Italiano: Tuscan Tuna and Cannellini Bean Salad
HEART Insight:
doi: 10.1097/01.HEARTI.0000407810.28326.f9
Departments: The Hungry Heart: Italian Entrees

Mambo Italiano: Tuscan Tuna and Cannellini Bean Salad

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.

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Abstract

Tuscan Tuna and Cannellini Bean Salad

Serves 4; 1 cup per serving

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When it's hot outside and you don't want to use your oven, turn to this tuna salad with an Italian twist. It's colorful and easy to prepare—and it won't make the temperature rise!

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Ingredients

Dressing

⅓ cup fat-free sour cream

3 tablespoons plain rice vinegar

1 tablespoon sugar

1 teaspoon olive oil (extra virgin preferred)

⅛ teaspoon salt

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Salad

1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained

1 4.5-ounce can low-sodium chunk light tuna, packed in water, drained and flaked

1 cup grape tomatoes, halved

1 medium rib celery, chopped (about ½ cup)

½ medium red or yellow bell pepper, chopped

½ cup chopped red onion

3 tablespoons snipped green onions (green part only) or chives

1½ teaspoons dried oregano, crumbled

¼ teaspoon pepper

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Directions

In a small bowl, whisk together the dressing ingredients.

In a medium bowl, stir together the salad ingredients. Gently stir in the dressing. Refrigerate for 15 minutes to let the flavors blend.

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Nutrition Analysis

(per serving)

Calories 194

Total Fat 2.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.0 g

Cholesterol 13 mg

Sodium 157 mg

Carbohydrates 27 g

Fiber 6 g

Sugars 9 g

Protein 16 g

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Dietary Exchanges

1½ starch

1 vegetable

1½ very lean meat

© 2011 American Heart Association, Inc.

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