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

In a small bowl, add the vinegar. Spear the garlic clove on a fork and use the fork to whisk the vinegar together until they begin to emulsify. (Kristin: Id crush the garlic and add it to the vinegar). Add salt and pepper to taste. Whisk again with the garlic clove and pour over the salad, tossing well to combine.

Description: "On a hot night-or just a busy one when theres 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. Youll find these black soybeans are a tasty alternative."

Living Low-Carb: The Complete Guide to Long-Term Low-Carb Dieting

NOTES : N/A for original recipe using tuna packed in oil and 2 tbsp oil in the dressing:

The original recipe called for tuna packed in olive oil (drained) and 2 tbsp oil. Even omitting the oil and using tuna in water leaves the fat at 34%. Soybeans must be high fat. I added a can of white beans to the recipe. The broccoli was originally only 1 cup too. Id probably add extra red bell pepper.

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