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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon. Ingredients:
1 cup canned kidney beans, rinsed and drained |
1 can (6 ounces) water-packed tuna, drained and broken into chunks |
1/3 cup chopped celery |
1/3 cup shredded cheddar cheese |
3 tablespoons sliced ripe olives |
2 tablespoons finely chopped red onion |
2 tablespoons minced fresh cilantro |
dressing: |
2 tablespoons olive oil |
2 teaspoons white wine vinegar |
2 teaspoons lemon juice |
1 garlic clove, minced |
1 teaspoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
lettuce leaves, optional |
Directions:
1. In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired. Yield: 2 servings.
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