| 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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