REC: Tuna Bean Salad
 

This was in the Detroit Free Press this morning, looks like it would be good
using black soy beans instead of regular beans, which would reduce the carb
content significantly.

Mediterranean Bean Salad with Tuna

2 cans (6 ounces each) tuna in olive oil, preferably imported, drained, oil
reserved
1 can (15 1/2 ounces) black beans, drained, rinsed
1 can (15 1/2 ounces) cannellini (white kidney) beans, drained, rinsed
1 bunch green onions, trimmed, sliced
1 clove garlic, minced
2 roasted red peppers, cut into 1/4-inch strips
1/4 cup pitted kalamata olives
Juice of 1 lemon
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper
12 fresh basil leaves, roughly torn, optional

In a large bowl, combine the tuna, beans, green onions, garlic, roasted red
peppers and olives in a large bowl; set aside.
Put 1/4 cup of the reserved tuna oil (add more olive oil to make 1/4 cup, if
necessary) into a jar with a tight-fitting lid. Add the lemon juice and
mustard; shake until the mixture is thoroughly blended.
Fold the dressing into the salad. Season with salt and pepper to taste.
Garnish with basil leaves, if desired.
From the Chicago Tribune. Tested by the Chicago Tribune. 453 calories (45%
from fat), 23 grams fat (3 grams sat. fat),39 grams carbohydrates, 36 grams
protein, 1,214 mg sodium, 15 mg cholesterol, 125 mg calcium, 12 grams fiber.

Copyright © 2005 Detroit Free Press Inc.

Thank you for this recipe--it sounds wonderful.

Jolinda
"FOB" wrote in message
.. .
This was in the Detroit Free Press this morning, looks like it would be
good
using black soy beans instead of regular beans, which would reduce the
carb
content significantly.

Mediterranean Bean Salad with Tuna

2 cans (6 ounces each) tuna in olive oil, preferably imported, drained,
oil
reserved
1 can (15 1/2 ounces) black beans, drained, rinsed
1 can (15 1/2 ounces) cannellini (white kidney) beans, drained, rinsed
1 bunch green onions, trimmed, sliced
1 clove garlic, minced
2 roasted red peppers, cut into 1/4-inch strips
1/4 cup pitted kalamata olives
Juice of 1 lemon
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper
12 fresh basil leaves, roughly torn, optional

In a large bowl, combine the tuna, beans, green onions, garlic, roasted
red
peppers and olives in a large bowl; set aside.
Put 1/4 cup of the reserved tuna oil (add more olive oil to make 1/4 cup,
if
necessary) into a jar with a tight-fitting lid. Add the lemon juice and
mustard; shake until the mixture is thoroughly blended.
Fold the dressing into the salad. Season with salt and pepper to taste.
Garnish with basil leaves, if desired.
From the Chicago Tribune. Tested by the Chicago Tribune. 453 calories (45%
from fat), 23 grams fat (3 grams sat. fat),39 grams carbohydrates, 36
grams
protein, 1,214 mg sodium, 15 mg cholesterol, 125 mg calcium, 12 grams
fiber.

Copyright © 2005 Detroit Free Press Inc.