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Sunday, November 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Tuna and Bean Salad
Salads
Contributed by: Telisha Williams
Ingredients:
  • 3 packages chunk light tuna
  • 1 can cannelini beans, drained and rinsed
  • 1â�„2 jar pitted Calamata olives
  • Juice of 1 lemon
  • 2 tsp. lemon zest
  • 2 plum tomatoes, chopped
  • 2 TBS chopped fresh parsley
  • Salt and pepper to taste
Combine all ingredients and mix thoroughly. Refrigerate. Yield: 4 servings (approximately 260 calories per serving)
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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