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Italian Tuna Salad
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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
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.
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |