Tuna, Bean and Escarole Salad

Health Staff
Updated
If you have leftover escarole, sauté it in olive oil with garlic as a side, or stir it into soup.

Yields: Serves 4

Ingredients

  • 2 fresh lemon juice

  • 1 clove garlic, minced

  • 2 chopped fresh rosemary

  • 1/4 salt

  • 1/4 pepper

  • 3 extra-virgin olive oil

  • 7 packed chopped escarole (about 7 oz.)

  • 2 5-oz. cans tuna packed in its own juice or in water, drained and flaked

  • 1 15.5-oz. can cannellini beans, rinsed and drained

  • 2 pieces jarred roasted bell peppers, drained and chopped (about 1/2 cups)

  • 6 shaved ricotta salata or Parmesan, optional

Nutrition

calories 278

fat 13g

saturated fat 2g

cholesterol 30mg

fiber 6g

protein 23g

carbohydrate 17g

sodium 699mg

iron 3mg

calcium 96mg

Directions

  1. In a small bowl, whisk together lemon juice, garlic, rosemary, salt and pepper. Slowly add oil in a stream, whisking, until emulsified.