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Note: Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above.
Makes 6 main dish servings
Ingredients:
1 can (17 ounces) cooked Baby Lima beans, rinsed, drained
1 can (16 ounces) Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Great Northern or Navy beans, rinsed, drained
8 cherry tomatoes, cut into fourths
1/2 small cucumber, cut lengthwise into halves, seeded, sliced
1/3 cup chopped green or red pepper
1/4 cup thinly sliced red onion
Basil Vinaigrette (recipe follows)
2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can (12-1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces
Lettuce leaves
Basil or parsley sprigs
Directions:
- 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
Makes about 2/3 cup
3 tablespoons olive oil
1/4 cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh, or 1 to 1-1/2 teaspoons dried basil leaves
3 tablespoons fat-free plain yogurt
1 to 1-1/2 tablespoons lemon juice
1 to 2 cloves garlic
Directions:
Mix all ingredients; refrigerate until serving time. Mix before serving.
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