Protein Bean Salad with Tuna and Onions

5 from 1 vote

Here is a seasonal dish with wholesome ingredients that will be perfect for the busy family.

Cook Time30

Total Time30

Course: Dinner, Lunch, Salad

Cuisine: Universal

Keyword: Diabetic-Friendly, Low-Carb, Quick and Easy

Servings: people

Calories: 150kcal

1 cup pearl barley uncooked (equivalent to about 4 cups of cooked barley)
2 cups borlotti beans pre-cooked, bottled or canned (can be replaced with pinto beans)
1 cup tuna canned, preserved in oil (preferably olive oil), drained
1 red onion big, sliced
parsley fresh, 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.

SmartPoints (Freestyle): 4