4 Serves
15 Mins
Wash the cucumber, tomato, and onion thoroughly under cold water.
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Vitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
111 µg / 400 µgCalcium
140 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
889 mg / 4,700 mgSodium
371 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Using a chef's knife, chop the cucumber, tomato, and onion into uniform bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the chopped vegetables, drained white beans, and tuna in olive oil.
Drizzle the prepared dressing over the salad and toss gently with a spatula to combine everything evenly.
59
g7
g30
g
