Ingredients
Scale
- 1 can white beans, drained and rinsed
- 1 can tuna, drained
- 2 cups kale, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the white beans, tuna, kale, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later use.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to add more vegetables like cucumbers or bell peppers for extra crunch.
- Prep Time: 15 minutes
- Category: salads
- Method: no-cook
- Cuisine: Mediterranean
- Diet: gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg