Celebrity chef’s Insalada Stanley Tucci looked so good and refreshing so had to try and made the balance a little more Peachie. It’s loaded with fiber and protein from whole foods to feel our best too. I’ve loved having it for lunch this week.
INGREDIENTS
- 1 - 15.5 oz can cannellini beans (whites kidney beans), drained and slightly warm
- 2 - 5 oz cans tuna, drained
- 10 grape tomatoes, chopped
- 1 cucumber, diced
- 1/2 - 1 red onion, chopped (pickled onions work if you don’t like raw)
- handful fresh basil, torn/chopped
- 2 T evoo
- Large pinch salt
STEPS
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Mix the first 5 ingredients in a bowl. I microwaved the beans for 1 minute in a glass bowl to heat but heating on the stovetop works too.
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Drizzle with olive oil, add basil, salt, and toss. I love to serve mine over a bed of greens if I have any on hand.
Makes 3 - 2 cup servings. This recipe can easily be doubled for a lunch meal prep for the week.
🍑 Nourishment Breakdown
Serves 3
Macros per serving:
Calories: 353 | Fat: 9g | Carb: 30g | Protein: 37g | Fiber: 12g
PROTEIN tuna, some in beans
FAT olive oil
FIBER veggies, beans
CARB/STARCH beans
Did you make this recipe?
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2 comments
I added shredded carrots instead of grape tomatoes since I had that on hand. Feta would also have been yummy. So good! I really think this easily feeds 4-5, at least with a big bunch of greens underneath!
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thepeachiespoon replied:
Sounds so good with the carrots and feta is always welcome ha! Thanks for sharing
This is so incredibly good! I used low cal Italian dressing instead of EVOO and added feta to each bowl for some bonus protein. I could eat this every week!
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thepeachiespoon replied:
Hooray! Love that edition. Thanks for sharing