Anita's Tried & True Heart Healthy Recipes

Macaroni With Beans & Tuna

Adapted from
8 servings

1 lb elbow macaroni, cooked 2 tbsps white vinegar 
12 ozs tuna in water, drained and flaked 1 tsp salt 
16 ozs canned dark red kidney beans, drained 1/4 tsp black pepper 
1/2 c onions, chopped 1 c reduced fat Swiss cheese, shredded 
1/4 c parsley  
Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready to serve.
Nutritional Analysis per serving (8 servings total)
Calories 423   %CFF 16 %
Total Fat 7 g   Saturated Fat 4 mg
Protein 29 g   Cholesterol 33 g
Carbohydrates 56 g   Sodium 668 mg
Sugars 5 g   Fiber 5 g
8.2 WW Points
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