Tomato, Tuna, and Bean Salad

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 407 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil
• 2 tablespoons chopped onion
• ¼ teaspoon white sugar
• 2 cups halved cherry tomatoes
• ⅓ cup chopped fresh basil
• 1 teaspoon Dijon mustard
• ¼ teaspoon crushed garlic
• ¼ cup grated Parmesan cheese, or to taste (Optional)
• 1 cup cooked quinoa (Optional)
• 1 teaspoon dried dill weed (Optional)
• 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
• 2 (5 ounce) cans white tuna, drained

Recipe Instructions

Step 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.