Recipe Summary:

Preparation Time: 4 hours, 15 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

Salad
3 medium green bell peppers
3 medium red bell peppers
2 15 oz, cans white beans, rinsed and drained
2 6 oz cans, water packed tuna, drained
1/2 cup sliced ripe olives
1 head lettuce
2 medium tomatoes cut into wedges

Dressing
1/2 tsp grated lemon peel
1/3 cup lemon juice
1/4 cup olive oil
2 Tbsp fresh chopped parsley
1 tsp rosemary
1 Tbsp Dijon mustard

Directions:

Salad
Set oven to broil. Place bell peppers on broiler pan. Broil with tops 4 to 5 inches from heat about minutes on each side or until skin blisters and browns. Remove from oven. Wrap in towel; let stand 5 minutes. Remove skin, stems, seeds, and membranes of the peppers. Cut peppers into 1/4-inch slices. Toss peppers, beans, tuna, olives, and dressing in a bowl. Cover and chill for 4 hours, stirring occasionally. Spoon salad onto lettuce leaves and garnish with tomato wedges.

Dressing
Mix all dressing ingredients thoroughly in a tightly covered container.

Nutrition Facts

Tuna Bean Salad
Serving Size 1/6 salad