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Tomato, Tuna, and Bean Salad

Rated as 4.64 out of 5 Stars

"This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce."
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20 m servings 407
Original recipe yields 4 servings


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  1. Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts

Per Serving: 407 calories; 20.4 30.4 24.9 23 409 Full nutrition

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I thought this was delightful, and so good for you! I did use the quinoa. It was very simple to put together and kept well as leftovers.

Perfect salad. Light and refreshing. The tuna and beans add just the right amount of protein for a perfect meal. The only change I made was adding some pepper. My daughter and I both loved th...

More salt. Needs some crunch: pickles or cukes.

I used red kidney beans in this. The flavors somewhat compete for attention, maybe the vinegar or the mustard should be reduced. More onion might have made this better. Overall, the taste was...

This was so good and so easy to make. I omitted the quinoa simply because I don’t like it, and used fresh mozzarella balls instead of Parmesan. The dressing is fantastic and the whole thing is v...