Italian Tuna Salad
Taste of Home
"This fresh, colorful salad has a nice crunch," reports Lois Gelzer of Oak Bluffs, Massachusetts.
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 small red onion, chopped
- 1 celery rib, chopped
- 1/4 cup sliced green onions
- 1/4 cup sliced pimiento-stuffed olives
- 1/4 cup sliced ripe olives
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 1 cup fat-free Italian salad dressing
- 2 cans (6 ounces each) reduced-sodium tuna, drained and flaked
Directions:
In a large bowl, combine the first 10 ingredients. Add dressing and toss to coat. Fold in tuna. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.