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TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

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 (5 ounces each) reduced-sodium chunk white tuna, drained and flaked

Nutritional Facts

1/2 cup equals 63 calories, 1 g fat (0 saturated fat), 6 mg cholesterol, 288 mg sodium, 7 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Directions

  1. 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.
Originally published as Italian Tuna Salad in Taste of Home August/September 1999, p17

Nutritional Facts

1/2 cup equals 63 calories, 1 g fat (0 saturated fat), 6 mg cholesterol, 288 mg sodium, 7 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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