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canned tuna, packed in water and drained, or leftover meat
chopped mixed raw vegetables such as onion, celery, carrots,
bell pepper, broccoli florets, canned water chestnuts, etc.
leftover cooked brown rice or other whole grain product
¼ cup canned beans such as kidney and chickpeas, rinsed and
dried or 1 tablespoon chopped fresh parsley
dried or 1-tablespoon fresh chervil or cilantro
1 to 2
tablespoons reduced-fat vinaigrette
plain non-fat yogurt
tablespoon reduced fat mayonnaise
pepper to taste
In a medium bowl, put meat, vegetables, rice and beans and
lightly mix together with fork until well combined.
In a small
bowl, whisk together with a fork the vinaigrette dressing,
yogurt, mayonnaise and herbs. Add dressing to salad ingredients
and lightly toss with a fork until evenly distributed. Add salt
and pepper to taste, if desired. Cover and refrigerate 1 hour or
overnight to allow flavors to blend.
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