Quick lunch alert! It’s pool season and if you’re like me; you are attempting to not only eat healthy at all times, but also avoid the ridiculously overpriced pool food. I love pizza as much as the next person, so I have to remind myself how long it would take to burn those pizza calories off on the elliptical (it’s 60 minutes) each time I see a child walk by with a slice on their plate.
White Bean Tuna Salad is packed with protein and inexpensive to make. While all beans are low-calorie and cholesterol free; I used a can of Northern Beans because I know that in just a single cup there’s nearly 4 of iron. And that’s not the only benefit – they’re also a great source of dietary fiber, protein and potassium. Which makes the “did you get your beans in today?” phrase make sense.
- 15-ounce can Northern Beans
- 5-ounce can chunk light tuna in water
- 2 green onions, sliced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon lite mayonnaise
- salt and pepper, for taste
- Rinse and drain beans using a colander. Set aside.
- Add can of tuna to a small bowl after draining excess juice in sink. Pat dry with a paper towel. Next, add beans to tuna followed by green onion slices, lemon juice, olive oil and mayonnaise. Sprinkle a pinch of salt and pepper over-top and mix well.
- Chill in refrigerator momentarily before serving.