Kidney Bean and Tuna Salad

Preparation Time: 10 minutes plus refrigeration time
1 15 ½ oz. can kidney beans, drained ½ cup green pepper, chopped, fresh or frozen 1 6 ½ oz. can water packed tuna, drained and rinsed 1 tablespoon low fat mayonnaise 3 tablespoon non-fat yogurt ½ cup chopped celery 3 tablespoon pickle relish (or substitute 1 tablespoon minced onion, ¼ teaspoon dill, 1/8 teaspoon black pepper, 1/8 teaspoon salt)
Mix together all ingredients and chill. Serving Suggestion: Serve on whole wheat pita, on crackers, or on a bed of crisp lettuce.
Serves: 4
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 216 Total Fat: 2.2g Saturated Fat: 0.3g % of Calories from Fat: 9% % of Calories from Saturated Fat: 1%		Protein: 20g Carbohydrates: 29g Cholesterol: 14mg Dietary Fiber: 10g Sodium: 293mg
Each serving provides: An excellent source of vitamin C, folate, and fiber; and a good source of magnesium.

Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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