Try this Tuna And Haricot Bean Salad recipe, or contribute your own.
Suggest a better descriptionPut the beans in a saucepan and cover them with water. Bring them to the boil and cook them rapidly for 10 minutes. Take them from the heat and leave them to soak for 2 hours. In fresh water, bring them to the boil again, boil for 10 minutes and then simmer them, covered for 1 1/2 hours or until they are soft. Drain them and leave them to cool. Mix the tuna fish with the haricot beans. Cut the pepper into 2.5cm (1 inch) long strips about 5mm (1/4inch) wide. Chop three quarters of the tomatoes and mix these, the chicory, pepper and half the parsley into the tuna and beans. Mix together the mayonnaise, yogurt, lemon juice, garlic and pepper. Fold this dressing into the salad. Arrange the salad on a serving plate. Garnish it with the remaining tomatoes, cut into wedges or slices, and scatter the remaining parsley over the top.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 servings | ||
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Calories: 127 | ||
Calories from Fat: 90 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 217.5mg | 7 % | |
Potassium 84.1mg | 2 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 9.5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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