Cannellini And Tuna Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Salad, Sf chronicl | 4 | Servings | |
INGREDIENTS
| 2 | c | Cannellini Beans Master |
| Recipe | ||
| 6 | oz | Tuna, canned drained |
| 1/2 | Small red onion, finely | |
| chopped | ||
| 3 | T | Red wine vinegar |
| 2 | T | Olive oil |
| 1 | T | Fresh parsley, chopped |
| Salt and pepper, to taste |
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE. Combine all ingredients and divide among 4 salad plates. NOTES : Serve with crusty bread. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 17.9mg
Sodium: 447.5mg
Potassium: 305.9mg
Carbohydrates: 14.3g
Fiber: 2.4g
Sugar: 3.1g
Protein: 13.5g