Italian Tuna Squash Salad

Name: Italian Tuna Squash Salad Recipe
Yield: 6
Ingredients: 5 cups summer squash (yellow green white); 2 cups Bush's Best red beans; 1 cob of sweet corn; Light Tuna canned in water; 1 oz water; 1 tbsp cayenne pepper or 1 small pepper with seeds minced; 2 tbsp Heinz distilled white vinegar; 5 tbsp extra virgin olive oil or conola oil; 2 tsp table salt; 1/8 tsp celery seed; 1/8 tsp dried parsley; 1/4 tsp dried basil; 1/8 tsp dried thyme; 1/4 tsp coarse freshly ground black pepper; 1.5 tsp dried oregano; 2 tsp white sugar; 3/4 tsp onion powder; 3/4 tsp garlic powder

Number of Servings: 6

Ingredients

5 cups summer squash (yellow, green, white)2 cups Bush's Best red beans1 cob of sweet cornLight Tuna, canned in water1 oz water1 tbsp cayenne pepper or 1 small pepper with seeds, minced2 tbsp Heinz distilled white vinegar5 tbsp extra virgin olive oil or conola oil2 tsp table salt1/8 tsp celery seed1/8 tsp dried parsley1/4 tsp dried basil1/8 tsp dried thyme1/4 tsp coarse, freshly ground black pepper1.5 tsp dried oregano2 tsp white sugar3/4 tsp onion powder3/4 tsp garlic powder

Directions

Boil cubed squash for approximately 15 minutes or until tender. Boil corn on cob 5 minutes. Drain. Remove kernels from corn cob. Combine with squash, drained tuna and drained, rinsed beans. Chill for at least a half hour. Make an Italian Dressing out of the remaining ingredients. Pour over and combine with chilled salad, serve.

Serving Size: makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user IMNOTMYSELF.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 281.3
Total Fat: 12.2 g
Cholesterol: 7.1 mg
Sodium: 1,182.5 mg
Total Carbs: 32.1 g
Dietary Fiber: 7.6 g
Protein: 14.2 g

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