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Source: America's Favorite Food Associations

Italian Bean and Tuna Salad
Easy to make and so good to eat! This is a great warm weather dish.
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Serves: 6
Prep Time: 15 minutes
Cook Time: none
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1 can (15 ounces) baby lima beans, rinsed, drained
1 can (15ounces) dark red kidney beans, rinsed, drained
1 can (15 ounces) 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
2 broiled or grilled tuna steaks, (about 16 ounces) or 1 can(12 1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces
Basil Vinaigrette
basil or parsley sprigs
3 tablespoons olive oil
1/2 cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh basil leaves, or 1 to 1 1/2 teaspoons dried
3 tablespoons plain nonfat yogurt
1 to 1 1/2 tablespoons lemon juice
3/4 teaspoon sugar
1 1/2 tablespoons water
lettuce leaves
1 to 2 cloves garlic




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 on to lettuce lined plate; garnish with basil.

BASIL VINAIGRETTE

Mix all ingredients; refrigerate untill serving time. Mix before using.


Notes:
Ingredients # 12-19 are for the vinaigrette.

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


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