Tuna and White Bean Salad

I have enjoyed this recipe for lunch several times.  I really love to eat it served of a bed of spinach.  Eva, my 2 year old, inhales this one too!!

1 (15 1/2 ounce) can cannellini (white kidney) beans, rinsed and drained

1 (5 ounce) water-packed light tuna, drained and flaked

1/2 red onion, chopped

3 celery stalks, sliced

1/4 cup chopped fresh parsley

3 tablespoons lemon juice

2 garlic cloves, minced

2 teaspoons dried sage

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Mix together all ingredients in a serving bowl until well combined.

Serves 4

Per serving (about 1 1/2 cups): 180 calories, 3g total fat (1g Sat. fat, 0g trans fat), 21 mg Chol, 573 mg sodium, 15 g total carbs, 2 g total sugar, 4 g fiber,

22 g protein

PointsPlus value: 4

(WW New Complete Cookbook)