Tuna Salad with Beans and Broccoli
Source of Recipe
Living Low-Carb: The Complete Guide to Long-Term,Low-Carb Dieting by Fran McCullough
Recipe Introduction
serves 6
List of Ingredients
1 can white tuna in oil -- (1/2 ounce) drained
1 can black soybeans -- (15 ounce) rinsed under running water
1 cup broccoli florets -- steamed 5 minutes or microwaved
just until tender
2 scallions -- chopped, including the firm part of the green
1/2 red bell pepper -- cored, seeded, and diced
1 Handful fresh basil -- chopped
1 Handful fresh parsley -- chopped
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 garlic clove
Salt and pepper Recipe
Mix the tuna, soybeans, broccoli, scallions, red pepper, basil, and parsley
together in a serving bowl. In a small bowl,
mix the oil and vinegar. Spear the garlic clove on a fork and use the fork to
whisk the oil and vinegar together until they begin to emulsify. Add
salt and pepper to taste. Whisk again with the garlic clove and pour over
the salad, tossing well to combine.
Per Serving (excluding unknown items): 93 Calories; 6g Fat (60.9% calories from
fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
97mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0
Other Carbohydrates.
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* Exported
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