Navy Bean and Tuna Salad

INGREDIENTS
3-1/3 cups cooked or 2 (15-ounce) cans Navy Beans*, rinsed and drained
2 (6-ounce) cans water-packed tuna, drained and flaked
1 cup red bell pepper, chopped
1 cup cucumber, chopped
1/2 cup black olives, sliced
1/2 cup red onion, chopped
1/4 cup cider vinegar
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon coarse-ground black pepper
2 tablespoons olive oil

In a large bowl, combine beans, tuna, bell pepper, cucumber, olives, and onion. In small bowl, combine vinegar, garlic, mustard, sugar, and black pepper; gradually whisk in oil. Pour on bean mixture and toss. Chill before serving.

*Any variety of Michigan Dry Beans may be substituted. If using dry beans, soak 2 cups beans in 6 cups of water for approximately 8 hours in the refrigerator. Rinse and drain. Combine with 8 cups of fresh water and simmer until tender, approximately 1-1/2 hours to 2 hours. Rinse and drain. Package and freeze extra beans.

Nutritional information:
Servings per recipe: 10
Serving size: 3/4 cup

Calories 161
Protein 13g
Carbohydrate 19g
Fat 4g
Cholesterol 15mg
Sodium (canned) 280mg
(dry, cooked) 199mg
Fiber 4g

Food exchanges:
1 starch
1 lean meat
1 vegetable

*Any variety of Michigan Dry Beans may be substituted.