Tuna Salad Nicoise
- 2 (5-ounce) cans Clover Valley™ chunk light tuna in water, drained well
- 1 cup Birdseye™ frozen cut green beans, thawed and drained well
- 3/4 cup Clover Valley™ canned sliced potatoes, drained
- 1/2 cup Clover Valley™ pinto beans, rinsed and drained
- 1/2 cup Clover Valley™ diced tomatoes, rinsed and drained well
- 1/2 cup Clover Valley™ pitted black olives, drained well
- 3 Clover Valley™ eggs, hard-boiled, peeled and cut in half
- On a serving platter, place tuna in center. Arrange green beans, potatoes, pinto beans, tomatoes, black olives, and eggs around tuna. Serve with vinaigrette dressing. (See below.)
Better-for-You Tip: When it comes to summer salads, don’t forget that canned beans, tuna, veggies, and hard boiled eggs are always a welcome addition. They add fiber, protein, and as you can see, lots of color to any table. And by making our own homemade dressing, eyou get not only a fresh taste, but a dressing that is better-for-you!
Nutrition based on 1/6th of platter & 1 tablespoon vinaigrette per serving:
Calories 241, Calories from Fat 141.0, Total Fat 16.0g, Saturated Fat 3.1g, Trans Fat 0.0g, Cholesterol 107.0mg, Sodium 445mg, Total Carbohydrate 11g, Dietary Fiber 3.3g, Sugars 1.4g, Protein 13g
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