Eating Lighter After the Holidays with a Mixed Bean Salad

Even though we all love celebrating food centric holidays such as Easter and Passover with lots of goodies and indulgences, there's always that post-holiday period when we look to get back on track.  I definitely fall into this category, and after a very carb-heavy week, I'm happy to eat something earthy, protein-rich and healthful.

That's why when I tried this mixed bean salad with tuna, red onions and a simple olive oil and vinegar dressing, I knew I had to share the wealth.  The recipe came from the latest issue of Martha Stewart's Everyday Food magazine.  It boasted just 229 calories per serving, which was a good incentive.  As I usually do, I added in some embellishments such as craisins and also substituted lemon juice for the vinegar, which I found lighter.  In addition to just eating it on its own, it's also quite nice in a sandwich the next day. 

Mixed Bean Salad with Tuna:

Ingredients: (Serves 2)
Coarse salt and pepper
3/4 pound of green beans, trimmed and cut into 1 inch pieces
2 tbs, white wine vinegar (or lemon juice)
2 tbs extra virgin olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
1 can (5 oz) solid white tuna packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9) - I omitted this ingredient
Handful of dried cranberries

Directions:
In a medium pot of boiling, salted water, cook green beans until bright green and crisp-tender, about 3 minutes.  Drain, rinse under cool water to stop the cooking, and pat dry.

In a large bowl, whisk together the vinegar (or lemon juice) and oil and season to taste with salt and pepper.  Add green beans, cannellini beans, onion, tuna, pepperoncini (if using), craisins and stir to combine.  Serve immediately.