Italian Tuna Salad

Ingredients:
One (15 ounce) white kidney or cannelini beans, rinsed and drained
One medium sweet red pepper, chopped
One medium green pepper, chopped
One small red onion, chopped
One celery rib, chopped
1/4 cup sliced green onions, including tops
1/4 cup sliced stuffed olives
1/4 cup sliced ripe olives
Two garlic cloves, minced
2 tablespoons minced fresh parsley
1 cup fat-free Italian salad dressing
Two (6 ounces each) cans low sodium tuna, drained and flaked

Directions:
In a large bowl, combine the first ten ingredients.

Add dressing and toss to coat.

Fold in tuna.

Cover and refrigerate at least one hour before serving.

Recipe makes 16 servings.

One 1/2-cup serving equals 63 calories.