CALIFORNIA SUMMER SALAD |
Course : Salads
Serves: 6 |
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Ingredients:
2 Cup white beans cooked, drained and chilled |
1/2 cup red onion minced |
1/2 Cup yellow bell pepper cored, seeded and chopped |
1/4 Cup fresh parsley chopped |
1 clove garlic minced |
1/4 Cup sundried tomatoes packed in oil chopped (drain off oil) |
6 ounces canned solid white tuna packed in water |
1/2 teaspoon white pepper |
1 tablespoons fresh basil minced |
1 medium lemon juiced |
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Preparation / Directions:
In medium bowl, combine all ingredients and gently mix well to blend
flavors. Refrigerate
for at least 4 hours before serving to combine flavors.
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Nutritional Information:
11 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium |
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