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By replacing the pasta in tuna salad with beans, you eliminate cooking time and make a healthier version of an old favorite.
Per Serving: 303 calories, 33g carbs, 27g protein, 7g fat, 11g fiber, 230mg sodium, 708mg potassium
NOTE: This recipe is NOT ok for those on the LMD (Low Microbial Diet).
1 cup pitted black olives, coarsely chopped
½ medium red onion, finely chopped
1 Tablespoon extra virgin olive oil
2 small cans (6 oz) chunk light tuna, drained and chopped
15 oz can of garbanzo beans (chickpeas), drained and rinsed well
Juice of one lemon
Fresh black pepper to taste
2 large tomatoes, seeded and coarsely chopped
15 oz can of great northern or navy beans, drained and rinsed well
Recipe from: www.cancernutritioninfo.com