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Italian Bean and Tuna Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from the American Dry Bean Board



List of Ingredients




Bean Salad
1 can (17 ounces) baby lima beans, rinsed, drained
1 can (16 ounces) dark red kidney beans, rinsed, drained
1 can (15 ounces) great northern beans, rinsed, drained
8 cherry tomatoes, cut into fourths
½ small cucumber, cut lengthwise into halves,seeded,sliced
1/3 cup chopped green or red pepper
¼ cup thinly sliced red onion
Basil Vinaigrette (recipe follows)
2 tuna steaks ( about 16 ounces), broiled or grilled, or 1 can(12 ¼ ounces) white tuna in water, drained, flaked into 1- inch pieces
Lettuce leaves
Basil or Parsley sprigs

BASIL VINAIGRETTE Makes about 2/3 cup
3 tablespoons olive oil
½ cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh, or 1 to 1 ½ teaspoons dried basil leaves
3 tablespoons fat-free c/f plain yogurt
1 to 1 /2 tablespoons lemon juice
¾ teaspoon sugar
1 ½ tablespoons water
1 to 2 cloves garlic


Recipe



Salad:
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 mixture occasionally.

Add tuna to mixture 1 to 2 hours before serving time.

Spoon salad onto lettuce-lined plate; garnish with basil.

BASIL VINAIGRETTE

Mix all ingredients; refrigerate until serving time.

Mix before using.

NOTE: Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above.

Nutritional Information Per Serving:
Calories 460, Carbohydrate 48g, Protein 34g, Fat 12g, % of calories form Fat 24, Sodium 457 mg, Cholesterol 28mg