Italian Bean and Tuna Salad

Print PrintShare with Friends

Servs: 6   Prep:

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   4 basil or parsley sprigs
  • add   8 large lettuce leaves
  • add   1 lb. tuna steak, broiled or grilled, or canned white tuna in water, drained, flaked into small pieces
  • add   2 cloves garlic
  • add   1-1/2 Tbsps. water
  • add   3/4 tsp. sugar
  • add   1-1/2 Tbsps. lemon juice
  • add   3 Tbsps. nonfat plain yogurt
  • add   1-1/2 tsps. dried basil leaves
  • add   1/2 cup tarragon white wine vinegar
  • add   3 Tbsps. olive oil
  • add   1/4 red onions\raw, thinly sliced
  • add   1/3 cup green or red bell pepper\raw, chopped
  • add   1/2 small cucumbers, cut lengthwise into halves, seeded, sliced
  • add   8 cherry tomatoes\raw, cut into fourths
  • add   1 lb. canned Great Northern beans, rinsed, drained
  • add   1 lb. canned dark red kidney beans, rinsed, drained
  • add   1 lb. canned baby lima beans, rinsed, drained

Instructions

  1. Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (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. Spoon salad onto lettuce-lined plate; garnish with basil.You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.

Tell your friends about Chefs.com »

http://www.chefs.com

Dishes to enjoy recipe with...

Other Recipes You Might Like!