• 11 ounces canned baby lima beans, rinsed, drained
• 11 ounces canned dark red kidney beans, rinsed, drained
• 10 ounces canned Great Northern beans, rinsed, drained
• 5-1/4 cherry tomatoes, cut into fourths
• 1/4 small cucumber, cut lengthwise into halves, seeded, sliced
• 3-1/2 Tbs. green or red bell pepper, chopped
• 1/4 red onion, thinly sliced
• 2 Tbs. olive oil
• 1/3 cup tarragon white wine vinegar
• 1 tsp. dried basil leaves
• 2 Tbs. nonfat plain yogurt
• 1 Tbs. lemon juice
• 1/2 tsp. sugar
• 1 Tbs. water
• 2 cloves garlic
• 11 ounces tuna steak, broiled or grilled, or canned white tuna in water, drained, flaked into small pieces
• 5-1/4 large lettuce leaves
• 2-3/4 basil or parsley sprigs

Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (basil vinaigrette) and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plate; garnish with basil.

You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.

Courtesy American Dry Bean Board.

Per serving: calories 454, fat 9.1g, 18% calories from fat, cholesterol 37mg, protein 36.4g, carbohydrates 59.8g, fiber 19.1g, sugar 13.3g, sodium 76mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 3.1, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 2.3

  view detailed nutritional information