Three-Bean Tuna Salad

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

This Three-Bean Tuna Salad recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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