Serves: 6
Total Calories: 140
Place beans in a bowl. Combine oil, lemon juice, salt, pepper and basil. Pour over beans, toss gently and chill for 1 hour to blend flavors. Taste and adjust seasoning. Combine tuna, celery, parsley and 3 diced eggs, reserving 1 egg for garnish. Toss with bean mixture and mound on salad greens. Garnish with sliced egg.
This Tuna And Red Bean Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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