Monday, August 10, 2009

Tuna/Chicken and White Bean Salad

Kathy T. made this delicious salad with chicken, but we thought tuna would be a great choice, too.

Tuna/Chicken & White Bean Salad (Southern Living Magazine)

½ cup olive oil
¼ cup red wine vinegar
1 sweet onion, diced
2 tablespoons chopped, fresh parsley
2 tablespoons chopped, fresh basil
2 teaspoons sugar
1 teaspoon garlic salt
¾ teaspoon pepper
3 tablespoons fresh lemon juice

1 (15 ½ ounce) cans cannellini beans, rinsed and drained
1 (12 ounce) can of solid white tuna in spring water, drained and broken into chunks
OR 1 can of chicken (I bought chicken breasts and seasoned and cooked them. KT)
Bib lettuce leaves
Tomato wedges or grape tomatoes, halved (optional)

Whisk together the first 9 ingredients. Add the beans and tuna (or chicken) tossing gently. Cover and chill for 2 hours. Serve on lettuce with tomato, if desired.

3 to 4 servings

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