| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Tuna | 4 | servings |
INGREDIENTS
| 1 | c | Frozen cooked navy beans; thawed |
| 3 | tb | Basalmic vinegar |
| 1 | tb | Olive oil |
| 1 | ts | Dijon mustard |
| 2 | Cloves garlic; minced | |
| 2 | c | Frozen sliced green beans |
| 2 | c | Frozen broccoli florets |
| 1 | c | Frozen cauliflower florets |
| 1 | c | Frozen chopped onions |
| 8 | Leaves romaine lettuce | |
| 1 | cn | Water-packed tuna; (7 ounces) drained and flaked |
INSTRUCTIONS
In a medium bowl, combine the navy beans, vinegar, oil, mustard, and garlic. Toss well. Let stand at room temperature for 30 minutes, stirring occasionally. Bring a large pot of water to a boil over medium-high heat. Add the green beans, broccoli, and cauliflower. Cook for 30 seconds, or until the beans turn bright green. Drain in a colander. Add the onions. Rinse under cold water. Pat dry with paper towels. Add to the bowl with the beans. Toss well. Let stand at room temperature for 5 minutes. Line 4 salad plates with the lettuce. Arrange the vegetable mixture on the lettuce. Scatter the tuna over the lettuce. NOTES : A traditional combination in the Italian region of Tuscany, this salad makes wonderful use of frozen vegetables and canned tuna for less than 70c a serving. You can pull this quick light dish together from staples that you have on hand. If you freeze your cooked beans in 1 -cup packages, they'll thaw quickly in the microwave. Recipe by: Prevention's Freezer Cookbook - From the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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