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Ingredients

• 1 cup canned kidney beans, rinsed and drained
• 1 (6 ounce) can water-packed tuna, drained and broken into chunks
• 1/3 cup chopped celery
• 1/3 cup shredded Cheddar cheese
• 3 tablespoons sliced ripe olives
• 2 tablespoons finely chopped red onion
• 2 tablespoons minced fresh cilantro
• DRESSING:
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Lettuce Leaves

Description

This Light, Nutritious Entree Salad For Two Comes From Sandra Fisher Of Kent, Washington. It's Especially Pretty Served On A Lettuce-lined Plate For A Special Luncheon.

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