Italian Bean and Tuna Salad

1 1/2     cups cooked* baby lima beans or 1 can (15 oz.) green baby lima beans, drained
1 1/2     cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed
1 1/2     cups cooked* or 1 can (15 oz.) blackeyes, drained
8           cherry tomatoes, quartered
1           cup peeled and diced cucumber (1 small)
1/3        cup chopped green or red bell pepper
1/4        cup thinly sliced red onion
Basil Tarragon Dressing (recipe follows) or 2/3 cup bottled tarragon dressing.
1          can (12.25 oz.) white tuna in water, drained, flaked into 1" pieces OR 1 lb. tuna steaks broiled or grilled, cooled and flaked
Basil or parsley springs

*1/2 cup dry makes 1-1/2 cups cooked.

In a large bowl combine all beans, tomatoes, cucumber, bell pepper and onion; add Basil-Tarragon Dressing and stir gently. Refrigerate salad until serving or overnight to blend flavors. Add tuna just before serving. Garnish with basil or parsley.

Basil-Tarragon Dressing - In a small bowl or shaker jar, combine all ingredients and mix well. Makes 2/3 cup dressing.

Basil-Tarragon Dressing
1/4       cup tarragon wine vinegar
3          tablespoons olive oil
3          tablespoons fat-free plain yogurt
1 1/2    tablespoons lemon juice
1          tablespoon water
1-2      cloves garlic, minced or pressed
3          tablespoons finely chopped fresh basil, or 3 teaspoons dried
3/4       teaspoon sugar
1/4       teaspoon salt

Makes: 8 cups. Serves 6-8.

Nutritional Information per Serving:
Calories 307, Protein 27 g, Carbohydrates 33 g, Fat 8 g, Calories from fat 23%, Cholesterol 17 g, Fiber 10 g, Folate 198 mcg, Sodium 306 mg