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Add a photoServings: 2
Ingredients
- 1 (1 lb.) can white kidney beans (liquid removed and rinsed)
- 3 cloves garlic
- 1/4 teaspoon salt
- 1 c. plain low-fat yogurt
- 3 tbsp. extra virgin olive oil
- 2 teaspoon lemon juice
Directions
- Puree kidney beans with yogurt, oil, garlic, lemon juice and salt in a food processor or possibly in an electric blender at high speed till smooth, about 1 minute. Transfer to a large bowl and set aside.
- Cook pasta according to package directions, adding green beans during last 4 min of cooking. Drain and rinse the pasta and green beans, then add in the dressing along with tuna and onion. Toss gently to mix and sprinkle with parsley. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 2 servings | |
| Calories 261 | |
| Calories from Fat 214 | 82% |
| Total Fat 24.25g | 30% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 348mg | 14% |
| Potassium 212mg | 6% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.87g | 4% |
| Protein 4.52g | 7% |
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