Title: Mediterranean Tuna And Bean Salad
Categories: Tuna
Yield: 4 servings

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

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.