Meat/Fish: Italian Bean & Tuna Salad
Source of Recipe
Womans Day Low-Fat Meals, Summer 97
List of Ingredients
17 ounces baby lima beans -- rinsed and drained
16 ounces dark red kidney beans -- rinsed and drained
15 ounces great northern beans -- rinsed and drained
8 cherry tomatoes -- quartered
1/2 small cucumber
--cut lengthwise into halves
--seeded and sliced
1/3 cup chopped green
--or red bell pepper
1/4 cup thinly sliced red onion
--basil vinaigrette--
3 tablespoons olive oil
1/4 cup tarragon wine vinegar
3 tablespoons finely chopped fresh basil -- (up to 4)
--or 1 to 1 1/2 teaspoons dried basil
3 tablespoons fat-free plain yogurt
1 tablespoon lemon juice -- •(up to 1)
3/4 teaspoon granulated sugar
1 1/2 tablespoons water
1 clove garlic, minced , (up to 2)
TUNA:
2 tuna steaks broiled or grilled-about 8 ounces each
--or 12 1/2 ounces white tuna in water -- drained, flaked into 1-inch pieces
lettuce leaves
basil or parsley sprigsRecipe
Combine beans, tomatoes, cucumber, pepper and onion in large bowl; add Basil Vinaigrette and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plates; garnish with basil. Note: Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above.
Basil Vinaigrette: Mix all ingredients; refrigerate until serving time. Mix before using. Makes 2/3 cup vinaigrette.
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