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Related recipes: Beans and Grains, Dairy-Free, Easy, Egg-Free, Fish, Herbs, High Fiber, Low-Sugar, Main Dishes, Olives, Onions, Salads, Soups/Salads, Summer, Tuna
Add these dishes to make a full meal:
A quick meal for those hot summer days when it’s too warm to cook. Kalamata olives are great in this recipe.
Yield: 4 servings
3 1/3 cups (850g) cannellini beans, rinsed and drained (two 15-ounce cans)
1 Tbs (15mL) olive oil
1 Tbs (15mL) fresh lemon juice
1/2 cup (70g) olives, chopped
1/2 cup (90g) red onion, chopped
1/4 cup (25g) fresh basil, chopped (or fresh parsley)
1 tsp (2g) oregano
1/2 tsp (2g) freshly ground black pepper
1 can (340g) tuna in water, canned, (12 ounces), drained and flaked
Salt and pepper, to taste
Combine the beans, oil, and lemon juice in a large bowl and stir together. Add remaining ingredients and mix well. Chill.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
