Ingredients
4
4 servings
- •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
- Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 407
- Carbohydrate: 30g
- Fat: 20g
- Fiber: 6g
- Protein: 25g
- Sugar: 2g
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