Recipe: TUNA CANNELLINI BEAN SALAD

This salad is a classic combination of heart-healthy foods—perfect for a springtime luncheon entree.

INGREDIENTS:

One 15-ounce can cannellini beans, drained and rinsed

One 6-ounce can or pouch chunk-light tuna packed in water, drained and flaked

2 tablespoons finely chopped red onion

2 tablespoons chopped basil or sage

1 garlic clove, peeled and minced

2 tablespoons extra-virgin olive oil

Juice of 1 lemon

1/2 teaspoon kosher salt (optional)

1/2 teaspoon freshly ground black pepper

DIRECTIONS:

In a bowl gently toss together the beans and tuna. Fold in the red onion, basil or sage, garlic, olive oil, lemon juice, salt and pepper. Serve immediately or chill until ready to serve.

Serves 4

NUTRITION

Per 1/2 cup serving:

Food weight: 2.5

Calories: 244

Fat: 12 g (0 g EPA, 0 g DHA, <1g ala="" font="">

Saturated Fat: 3 g

Cholesterol: 17 mg

Sodium: 422 mg

Carbohydrate: 18 g

Dietary Fiber: 4 g

Sugars: <1 font="" g="">

Protein: 17 g

Note: to lower sodium count, simply omit the salt.