Summer salad-california style

6 servings

Ingredients

Quantity Ingredient
2 cans White beans; (14-oz.) drained & rinsed
½ cup Red onions; minced
½ cup Yellow bell peppers; seeded & chopped
2 tablespoons Chopped fresh parsley
1 Clove garlic; minced
¼ cup Sun-dried tomatoes; drained of oil, chopped
6 ounces Canned solid white tuna; packed in water
½ teaspoon Freshly ground pepper
½ teaspoon Dried basil; crushed or
1 tablespoon Minced fresh basil
Juice of 1 lemon or
2 tablespoons Bottled lemon juice

Directions

In medium glass bowl, combine all ingredients & gently mix to combine.

Refrigerate at least four hours before serving. Serves 6. 147 calories per serving. 1 g fat. 8% of calories from fat. Recipe from Christy Harden Smith, AOL, Lowfat Chat MC formatting by bobbi744@... ICQ# 12099532 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 11, 1999, converted by MM_Buster v2.0l.

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