Italian Tuna Salad

Ingredients

1 can (15 ounces) cannelini beans, rinsed and drained

1 medium sweet red pepper, chopped

1 medium green pepper, chopped

1 small red onion, chopped

1 celery rib, chopped

1/4 cup sliced green onions

1/4 cup sliced stuffed olives

1/4 cup sliced ripe olives

2 garlic cloves, minced

2 tablespoons minced fresh parsley

1 cup fat-free Itailian salad dressing

2 cans (6 ounces each) low-sodium tuna, drained and flaked

Cooking Instructions

In a large bowl, combine the first 10 ingredients. Add dressing and toss to coat. Fold in tuna. Cover and refridgerate for at least 1 hour before serving.

Yields: 16 servings.