Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments

If you’re looking for a refreshing lunch, check out this green salad packed with tuna, white or black beans, cashews, and cranberries. It’s a great way to skip that mid-afternoon energy crash and keep your mind and body as healthy as possible. It also happens to taste delicious. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 total for 3 servings)

1 head red leaf lettuce, washed and broken up into bite-sized pieces – $1.69
1 can white or black beans, drained and rinsed – $0.79
1 can tuna in olive oil – $3.49
1/4 onion, chopped – $0.25
1/4 cup cashew pieces – $0.50
1/4 cup dried cranberries – $0.28
2 tbsp balsamic vinegar – $0.54
Salt, pepper, and oregano to taste

Directions

1. Gather your ingredients, and mix the lettuce, beans, tuna (including the olive oil), onion, cashews, and cranberries in a medium bowl.

2. Add the balsamic vinegar, oregano, salt and pepper. Mix well and taste for seasonings. 

3. Serve on 3 individual plates and enjoy for lunch! It could also serve 2 for dinner with a piece of good Italian bread.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = <4 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

One thought on “Tuna Bean Salad: #133 of 1000 Sustainable Food Experiments

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