Mexican & Tuna Salad
June 8th, 2006
Today why don’t you try our low fat Rotini and Tuna Salad, or the tasty low fat Frijoles!
LOW FAT FRIJOLES (MEXICAN BAKED BEANS)
1 pound dried pinto beans
5 cups water
1 medium onion, peeled and diced
1 teaspoon salt
Rinse beans and clean debris. Place beans and onion in a large pot with the water. Cover and simmer over low heat for at least 2 1/2 hours. Or use a slow-cooker such as a crock pot for overnight cooking. (Note: Do not soak beans prior to cooking.) Add salt when the beans are done cooking.
10 servings Serving Size: 2/3 cup Exchanges: Starch/bread 2 Per Serving: Cal 161 Fat 0.6 (gm) Na 219 (mg) Fiber 9.1 (gm) Pro 10 (gm) Cho 30 (gm) K 634 (mg) Chol 0 (mg)
Rotini and Tuna Salad
Salad:
12 ozs tuna in water, drained and flaked
2 1/2 c rotini pasta, uncooked
1 c frozen green peas, thawed and cooked
1 c celery, sliced
1/2 c bell peppers, chopped
1/2 c onions, chopped
Dressing:
1 c fat-free mayonnaise
3 tbsps lemon juice, bottled
1/2 tsp thyme
1/8 tsp salt
1/8 tsp black pepper
Cook pasta according to directions on package. Rinse pasta with cold water and drain. For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well. For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well. Gently stir dressing into the salad. Cover and refrigerate 1 hour.
8 servings; 197 Calories; 1g Fat; 16g Protein; 31g Carbohydrate; 13mg Cholesterol; 599mg Sodium
Entry Filed under: Recipes