1 - 17oz can cooked Baby Lima beans, rinsed, drained 
1 can (16 ounces) Dark Red Kidney beans, rinsed, drained 
1 can (15 ounces) Great Northern or Navy beans, rinsed, drained 
8 cherry tomatoes, cut into fourths 
1/2 small cucumber, cut lengthwise into halves, seeded, sliced 
1/3 cup chopped green or red pepper 
1/4 cup thinly sliced red onion 
Basil Vinaigrette (recipe follows) 
2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can
(12-1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces 
Lettuce leaves 
Basil or parsley sprigs 

Combine beans, tomatoes, cucumber, pepper and onion in large bowl; add Basil Vinaigrette and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving time. 

Spoon salad onto lettuce-lined plate; garnish with basil. 

Basil Vinaigrette 
Makes about 2/3 cup 

3 tablespoons olive oil 
1/4 cut tarragon wine vinegar 
3 to 4 tablespoons finely chopped fresh, or 1 to 1-1/2 teaspoons 
dried basil leaves 
3 tablespoons fat-free plain yogurt 
1 to 1-1/2 tablespoons lemon juice 
1 to 2 cloves garlic 

Mix all ingredients; refrigerate until serving time. Mix before serving. 

NOTE: 
Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above. 

Nutritional Information Per Serving: Calories 460, Carbohydrate 48 g, Protein 34 g, Fat 12 g, % of Calories from Fat 24, Sodium 457 mg, Cholesterol 28 mg