Tuna & White Bean Greek Salad
Created by ImPat on January 11, 2019
- Servings: 4
- Prep Time: 20m
- Cook Time: 0m
- Recipe #31256
Ingredients
- FOR DRESSING
- 2 garlic cloves, minced then crushed
- 1/4 teaspoon salt (optional)
- 1 1/2 teaspoons Dijon mustard (Grey poupon)
- 1/2 cup olive oil (extra virgin)
- FOR SALAD
- 250 grams tomatoes ( baby Roma truss tomatoes, halved)
- 1 cucumber (Lebanese cucumber, halved lengthways, thinly sliced)
- 1 green capsicum, medium and cut into 1cm pieces
- 1 cup basil leaves, fresh and loosely packed plus extra to garnish
- 400 gram cannellini beans (canned, rinsed, drained)
- 1/2 cup Kalamata olives (pitted, drained)
- 425 grams oil-packed tuna (canned, drained, flaked)
- Salt, to taste
- Pepper, to taste
- 100 gram feta cheese (Greek, sliced)
- 2 tablespoons fresh lemon juice (not bottled)
How to Make
-
Step 1: To make dressing, whisk all ingredients in a small jug until combined.
-
Step 2: Combine tomatoes, cucumber, capsicum, basil leaves, beans, olives and tuna in a large bowl and season with salt and pepper.
-
Step 3: Pour dressing over salad and toss to combine.
-
Step 4: Transfer salad to a serving platter and top with feta and garnish with extra basil leaves.
Nutritional Facts
- Serving Size: 1 (406.2 g)
- Calories 586.1
- Total Fat - 43.8 g
- Saturated Fat - 8.6 g
- Cholesterol - 27.8 mg
- Sodium - 909.9 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 4.6 g
- Sugars - 6.6 g
- Protein - 27 g
- Calcium - 324.6 mg
- Iron - 3.4 mg
- Vitamin C - 29.4 mg
- Thiamin - 0.2 mg