Serves: 8
Total Calories: 87

1 (16-ounce) can kidney beans rinsed and drained
1 (8 1/2-ounce) can garbanzo beans rinsed and drained
1 (8 1/2-ounce) can green beans cut, drained
1/2 cup celery thinly sliced
1/4 cup cucumber peeled and chopped
2 tablespoons green onions thinly sliced
2 tablespoons parsley chopped
2/3 to 1 cups red wine vinegar purchased and oil dressing
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 (7-ounce) can tuna solid white, drained and flaked
lettuce leaves
2 cups salad greens
1/2 red onion small, thinly sliced

In a medium bowl, combine kidney beans, garbanzo beans, green beans, celery, cucumber, green onions and parsley set aside.

Stir 2/3 cup of the dressing, garlic salt and pepper into bean mixture until beans are coated. Gently stir in tuna until well mixed. Cover and chill at least 1 hour or up to 24 hours, stirring several times.

To serve, line bowl with lettuce leaves and mound shredded greens in center. Spoon on bean-tuna mixture and garnish with red onion. Pass additional dressing.

Nutritional Facts:

Serves: 8
Total Calories: 87
Calories from Fat: 6

More Recipes from the Cool Dishes For Warm Days Cookbook:
Asparagus-Shrimp Salad
Beet And Tuna Salad
California Chicken Salad
Chicken Medley
Chicken Rice Salad
Cottage-Yogurt Fruit Salad
Curried Tuna Salad
Garden Egg Salad Bowl
Ham Salad Oriental
Ham-potato Salad
Island Chicken Salad
Mediterranean Tuna-Rice Salad
Melon-Chicken Salad
Mexican Salad
Patio Buffet Salad
Peas And Cheese Salad
Salmon Mousse
Seafood Cucumber Salad
Shrimp-Stuffed Avocado For Two
Shrimp-Veggie Toss
Summer Salmon Salad
Three-Bean Tuna Salad
Tuna Salad Riviera
Turkey Pasta Salad