Nutritional Info

Nutrition Facts

Serving Size 1 (233g)

Calories 343
Calories from Fat 146 (42%)
Amount Per Serving %DIV
Total Fat 16.2g 25%
Saturated Fat 2.8g 14%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 15.7mg 5%
Sodium 973.9mg 42%
Potassium 635.5mg 14%
Total Carbohydrate 31.5g 10%
Dietary Fiber 2.6g 10%
Sugars 6.6g
Protein 19.1g 38%

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Recipe Description
This salad is also delicious made with canned salmon. The peppy dressing is a smooth blend of white beans and yogurt, with plenty of garlic.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  cannellini (white kidney beans), drained and rinsed
1 Cup(c)  plain low fat yogurt
3 Tablespoon(T)  olive oil
3 Clove(clv)  garlic
2 Teaspoon(t)  lemon juice
1/4 Teaspoon(t)  salt
12 Ounce(oz)  tricolor rotelle (corkscrew shaped pasta), macaroni, or pasta shells
10 Ounce(oz)  frozen italian green beans, thawed and drained
6 1/2 Ounce(oz)  light or white tuna in water, drained and flaked
1   medium sized red onion, halved and thinly sliced
2 Tablespoon(T)  parsley, minced

Preparation

For the dressing: Puree the cannellini with yogurt, oil, garlic, lemon juice and salt in a food processor or in an electric blender at high speed until smooth, about 1 minute. Transfer to a large bowl and set aside. For the salad: Cook the rotelle according to package directions, adding the green beans during the last 4 minutes. Drain and rinse the rotelle and beans, then add to the bowl of dressing along with the tuna and onion. Toss gently to mix and sprinkle with the parsley.

Additional notes

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