Tuna-Bean Salad

Recipe Ingredients

		Basil Dressing
1/2 teaspoon	2.5ml	Grated lemon peel
1/3 cup	78ml	Lemon juice
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil leaves
		(or 1 teaspoon dried basil leaves)
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
		Salad
3		Green bell peppers (medium)
32 oz	909g	Cannellini beans - (2 cans) - drained
		(or canned great northern beans)
13 oz	369g	Tuna in water - (2 cans) - drained
1/3 cup	78ml	Sliced ripe olives
1		Leaf lettuce
1		Tomato - cut into 16 wedges (medium)

Recipe Instructions

Prepare Basil Dressing by shaking all ingredients in tightly covered container. Set oven control to broil. Place bell peppers on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 5 minutes on each side or until skin blisters and browns. Wrap in towel; let stand 5 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch slices.

Toss peppers, beans, tuna, olives and Basil Dressing. Cover and refrigerate at least 4 hours, stirring occasionally. Spoon onto lettuce leaves; garnish with tomato wedges. This recipe serves 6 about 1 cup each.

Content per Serving:

calories .. 345 total fat .. 16 g calories from fat .. 144

protein .. 23 g cholesterol .. 30 mg carbohydrates .. 29 g

sodium .. 670 mg

Source:
BETTY CROCKER'S 125 LOW-CALORIE MAIN DISHES by General Mills, Inc. (c) 1992 - Prentice Hall, New York - 153 pages - $14.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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