Bariatric Recipes of the Week:
Tuna and Bean Salad
If you'd like to include more beans in your diet, but are unsure how to do so, this tuna and bean salad recipe is a great place to start.
Tuna and white beans blend nicely together and are a good source of protein AND fiber. This salad tastes great and is simple to prepare!
- 1 12-ounce can solid white tuna packed in water, drained
- 1 lemon
- 1/3 cup chopped red onion
- 3 tablespoons chopped, fresh parsley
- 2 cups canned cannellini beans (white kidney beans), drained and rinsed thoroughly
- 1/2 cup lowfat vinaigrette dressing (My Recommendation - Annie's Naturals Brand Salad Dressing: Lite Gingerly Vinaigretteor Annie Naturals Lite Honey Mustard Vinaigrette)
- 12 black olives
- 1 pint cherry tomatoes
- 2 large bunches arugula, washed and dried
- Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
- Add the onion, parsley, beans and vinaigrette dressing to the tuna and gently mix together.
- Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.
Makes 8 (weight loss surgery appropriate size) portions.
Per serving: 142 calories, 15 grams protein, 15 grams carbohydrate, 3 grams fat, 4 grams fiber. Sodium content will vary depending on which salad dressing you choose.
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Recipe inspired by foodfit.com