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    You are in: Home / Recipes / Sylvia Sebastini's Bean and Tuna Salad Recipe
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    Sylvia Sebastini's Bean and Tuna Salad

    Average Rating:

    3 Total Reviews

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    • on December 20, 2009

      This was my lunch today, and it was quite tasty. I did not use kidney beans, but cannellini beans (personal preference). I also used the packet of albacore tuna. The flavors blend very nicely. Thanks for posting this healthy recipe.

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    • on October 06, 2009

      4 1/2 stars. A good late night snack when I hadnt eaten dinner. Pretty healthy and quick. I used a 19 oz can of kidney beans I believe. Instead of red onion I used shallots. I used extra virgin olive oil for the oil and apple cider vinegar with the mother in it instead of wine vinegar as we do not use this kind to please God. I used sea salt for the salt and freshly ground black pepper. I could make this again. Made for Think Pink Tag.

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    • on September 18, 2006

      I made this for lunch today and I was very pleased with it. Everything was already on hand so no shopping and it was so quick to put together that it didn't even feel like I was useing a recipe. The onlt thing I did differently was to use only 1 1/2 tsp of oil and 3/4 ths vinegar. I placed my portion of the salad on some butter lettuce and it was nice to look at and even better to eat. This will be an often made lunch. Thank you pine for this suggestion.

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    Nutritional Facts for Sylvia Sebastini's Bean and Tuna Salad

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.0
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.2 g
    Cholesterol 17.5 mg
    Sodium 333.7 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 4.8 g
    Sugars 2.8 g
    Protein 16.5 g

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