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Protein Bean Salad with Tuna and Onions

Written By Lina

Protein Bean Salad with Tuna and Onions

1 cup uncooked pearl barley (equivalent to about 4 cups of cooked barley)
2 cups pre-cooked bottled or canned borlotti beans (can be replaces with pinto beans)
1 cup canned tuna preserved in oil (preferably olive oil), drained
1 big red onion, sliced
Fresh parsley, finely chopped
1/8 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper


Over medium heat, bring a medium pot of 6 cups of water to a boil. When the water boils, add 1 teaspoon salt and the barley. Let it boil again then simmer on low-medium heat for 20 minutes or until tender. When the barley is cooked, rinse them with cold water, drain then set aside.

Rinse and drain the borlotti beans.

In a large bowl, mix the barley, beans, tuna, onion, salt, pepper, extra virgin olive oil and parsley.

Nutrition Facts

Yields: 6 servings
Serving Size: 3/4 cup
Calories: 150
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 9 mg
Sodium: 334 mg
Carbohydrates: 16 g
Dietary Fiber: 4 g
Sugars: 1 g
Protein: 10 g

SmartPoints value : 4