Tuna Salad with Beans and Broccoli

from Living Low-Carb:
The Complete Guide to Long-Term Low-Carb Dieting
by Fran McCullough

On a hot night–or just a busy one when there's no time to cook– this salad can be dinner in moments. I used to make a salad like this one with garbanzo beans, which you could also use, but your carb debt would go way up. You'll find these black soybeans are a tasty alternative.

SERVES 6

6 1/2-ounce can tuna packed in olive oil, drained
15-ounce can Eden black soybeans, rinsed under running water
1 cup broccoli florets, steamed 5 minutes or microwaved just until tender
2 scallions, chopped, including the firm part of the green
Half a red bell pepper, cored, seeded, and diced
Handful of fresh basil, chopped
Handful of fresh parsley, chopped
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 garlic clove
Salt and pepper

Mix the tuna, soybeans, broccoli, scallions, red pepper, basil, and parsley together in a serving bowl.

In a small bowl, mix the oil and vinegar. Spear the garlic clove on a fork and use the fork to whisk the oil and vinegar together until they begin to emulsify. Add salt and pepper to taste. Whisk again with the garlic clove and pour over the salad, tossing well to combine.

Per Serving:
Carbobydrate: 5g plus 5.6g fiber
Protein: 21.8g
Fat: 13.5g