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Low Fat Italian Bean And Tuna Salad Recipe
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 tablespo lemon juice, (up to 1)
3/4 teaspoons granulated sugar
1 1/2 tablespoon water
1 clove – garlic, minced, (up to 2) , tuna,
2 tuna steaks, broiled or grilled , about 8 ounces each
Method
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.
Per serving: About 460 cal, 34 g pro, 48 g car, 12 g fat, 24% cal from fat, 28 mg chol, 457 mg sod, 14 g fiber lettuce leaves basil or parsley sprigs
