Serves: 8
Total Calories: 165

1 (15-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
1/3 cup vegetable oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon style mustard
1 teaspoon garlic salt
1/2 teaspoon dill weed dried
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

At least 1 1/2 hours or up to 24 hours before serving:

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

In a small bowl, stir oil, vinegar, lemon juice, mustard, garlic salt, dill weed and pepper until blended. Stir into bean mixture until beans are coated. Gently stir in tuna until well mixed. Cover and refrigerate 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 onion rings.

Nutritional Facts:

Serves: 8
Total Calories: 165
Calories from Fat: 86

More Recipes from the Make And Take Cookbook Cookbook:
Avocado Dressing
Bean-Tuna Salad
Cucumber And Salmon Mousse
Gingered Winter Salad
Marinated Carrots
Molded Tomato Salad
Santa Fe Salad
Shrimp Macaroni Salad
Yogurt Ambrosia