1 can (15 ounces) Baby
Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans,
rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked
dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged
Great Northern 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
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.
Makes 6 servings.
Basil Vinaigrette
3 tablespoons olive oil
1/2 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
3/4 teaspoon sugar
1 1/2 tablespoons water
1 to 2 cloves garlic
Mix all ingredients; refrigerate
until serving time. Mix before using.
Makes about 2/3 cup
TIP: Bean salad can be
made and refrigerated 1 day in advance; add tuna as directed
above.
Nutrient Information Per serving: Calories
460; Fat 12g; % Calories from Fat 24; Carbohydrate 48g; Sodium
457mg; Protein 34g; Cholesterol 28mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
