Two-Bean Tuna Salad

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 6

My parents owned a restaurant for years, so it's no surprise I love to cook. The light vinaigrette dressing nicely complements the tuna and beans in this salad.

Ingredients:

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (6 ounces) tuna in water, drained and flaked

2/3 cup chopped celery

1/2 cup sliced pimiento-stuffed olives

1/3 cup sliced green onions

1/4 cup chopped green pepper

1/4 cup minced fresh parsley

dressing:

1/3 cup olive oil

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 teaspoon paprika

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon pepper

Directions:

1. In a large bowl, combine the first eight ingredients. In a jar with tight-fitting lid, combine dressing ingredients. Pour over salad; toss to coat. Cover and chill for at least 2 hours. Yield: 6-8 servings.

By RecipeOfHealth.com