Tuna Salad a la Crock

By Tonya_Speed

NUTRITION per serving: 429 Calories; 21g Fat; 25g Protein; 37g Carbohydrate; 9g Dietary Fiber; 13mg
Cholesterol; 160mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other
Carbohydrates. Points: 10

Ingredients

• 1 pound dried white beans
• Water
• 1 (14-oz.) can solid white tuna packed in water, drained
• 1 (14.5-oz.) can diced tomatoes, drained
• 1 red onion, minced
• 3 tablespoons red wine vinegar
• 2 cloves garlic, pressed
• 3/4 cup olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Soak beans overnight. Drain beans and place in slow cooker. Add enough fresh
water to slow cooker to cover beans by about 1 inch. Cover and cook on low for 6 hours or until beans are tender.
About an hour and a half before you are ready to serve, combine tuna, tomatoes, onion, vinegar, garlic, olive oil
and salt and pepper to taste. Tuna mixture can also be prepped ahead of time and refrigerated while beans are
cooking in the slow cooker. Remove beans from slow cooker, drain and let sit until they are cool enough to handle.
Combine cooled beans and tuna mixture in a serving bowl and toss gently. Refrigerate for about an hour to allow
flavors to blend. Toss gently, then sprinkle with chopped parsley and serve.

SERVING SUGGESTION: Serve over a large bed of spinach and some whole grain rolls.