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Cannellini and Tuna Salad

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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 tb Red wine vinegar
2 tb Olive oil
1 tb 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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