Tofu \"tuna\" and white bean salad

Ingredients

Quantity		Ingredient
2	cups	Cooked large white beans; (cannellini)
		OR 16-oz. can; drained and rinsed
1		8 oz pkg. baked marinated tofu; drained well and
		Drained well and diced
⅓	cup	Chopped black olives; preferably cured
2	larges	Celery stalks; diced
½	cup	Sliced red onions
¼	cup	Chopped fresh parsley
		Freshly ground black pepper; to taste
2	tablespoons	Extra-virgin olive oil
½		Lemon; to taste , juice of
		Up to 1
		Curly green or red leaf lettuce leaves; as needed

Directions

8 SERVINGS DAIRY-FREE

In Italy, tuna and white beans are a classic salad combination. Here we use baked, marinated tofu in place of the tuna with wonderful results. A light pasta dish makes a nice accompaniment to this salad In large serving bowl, combine all ingredients except lettuce and toss to mix.

To serve, arrange 2 or 3 lettuce leaves on each plate and spoon some salad over them.

PER SERVING: 135 CAL.; 10G PROT.; 7G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0 CHOL.; 257MG SOD.; 3G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 52 Converted by MM_Buster v2.0l.

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