Nutrition Facts

  • One serving:
  • One 1/2-cup serving
  • Calories:
  • 63
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 6 mg
  • Sodium:
  • 288 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 0 g
  • Protein:
  • 7 g
  • Diabetic Exch:
  • 1 very lean meat, 1/2 starch.

Italian Tuna Salad

"This fresh, colorful salad has a nice crunch," reports Lois Gelzer of Oak Bluffs, Massachusetts.

SERVINGS

16

CATEGORY

Low Fat

METHOD

Chill

PREP

15 min.

TOTAL

15 min.

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.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008