Tomato, Tuna, and Bean Salad

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Description

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.

Ingredients

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

Instructions

  1. Whisk olive oil
  2. vinegar
  3. mustard
  4. dill weed
  5. garlic
  6. sugar
  7. and salt together in a large bowl. Add tomatoes
  8. kidney beans
  9. tuna
  10. quinoa
  11. basil
  12. and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 4

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