Tuna + Bean Salad

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There is something about salad that I just love. The freshness, the colours, the taste – all good! Yesterday, there was some salad from the previous nights dinner, so I used that to make a very delish tuna bean salad for my lunch. Since I’m following a new weight loss plan, there are no measurements, and make as little or as much as you require. I did add some dressing to my salad – olive oil is 6 [Slimming World] syns, but I am allowed 15 syns per day, so I’m right on track.

Tuna + Bean Salad

The Purple Pumpkin Blog
A quick and easy salad
5 from 3 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine British
Servings 2 -4
Calories 461 kcal

Ingredients
  

  • lettuce shredded
  • cucumber sliced
  • tomato chopped
  • red onion sliced
  • radish sliced
  • carrots grated
  • tinned sweetcorn drained
  • tinned beans of your choice – I used pinto – drained and rinsed
  • tinned tuna in brine drained
  • 1 tbsp olive oil [6 Slimming World Syns]
  • 1 tbsp red wine vinegar
  • ¼ tsp dried oregano
  • ¼ tsp garlic salt

Instructions
 

  • Make the salad dressing by whisking together the olive oil, vinegar, oregano and garlic salt. In salad dressings, oregano is my dried herb of choice because it is often used in Greek Cypriot salad dressing.
  • Place all the salad vegetables into a bowl and toss together.
  • Add the sweetcorn, beans and tuna and mix together until evenly distributed.
  • Pour over the salad dressing and serve.

Nutrition

Serving: 1 | Calories: 461kcal | Carbohydrates: 72g | Protein: 30g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 681mg | Fiber: 17g | Sugar: 19g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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