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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. |
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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. |
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