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.