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Italian Bean And Tuna Salad

fish, salads

17 ounces baby lima beans; rinsed and drained
16 ounces dark red kidney beans; rinsed and drained
15 ounces great northern beans; rinsed and drained
8 cherry tomatoes; quartered
1/2 small cucumber
--cut lengthwise into halves
--seeded and sliced
1/3 cup chopped green
--or red bell pepper
1/4 cup thinly sliced red onion
--basil vinaigrette--
3 tablespoons olive oil
1/4 cup tarragon wine vinegar
3 tablespoons finely chopped fresh basil; (up to 4)
--or 1 to 1 1/2 teaspoons dried bas
3 tablespoons fat-free plain yogurt
1 1/2 tablespo lemon juice; (up to 1)
3/4 teaspoons granulated sugar
1 1/2 tablespoon water
1 clove -- garlic, minced ,
-- (up to 2)
2 tuna steaks
--broiled or grilled
--about 8 ounces each
--or 12 1/2 ounces white tuna in wa; drained
--flaked into 1-inch pieces
lettuce leaves
basil or parsley sprigs

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 occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plates; garnish with basil.

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

Basil Vinaigrette

Mix all ingredients; refrigerate until serving time. Mix before using. Makes 2/3 cup vinaigrette.

Per serving: About 460 cal, 34 g pro, 48 g car, 12 g fat, 24% cal from fat, 28 mg chol, 457 mg sod, 14 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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