Cathy Wolz
In true Mediterranean style, today’s Tasty Tuna and Bean Salad in our
Health-e-Recipe combines piquant flavors into a springtime dish. White cannellini beans are popular in Tuscany, while chickpeas (garbanzos) have been used in Turkey and Syria since ancient times. Both types of beans supply folate, a B vitamin, and healthful fiber. Combined with tuna, a rich source of omega-3s, red pepper’s vitamin C – plus more cancer-fighting phytochemicals in the onion, parsley and mint – you’ve got a tuna salad that beats the plain, mixed-with-mayo version any day. To use up leftover ingredients, find cancer-preventing recipes that use them by searching our Test Kitchen. Click here to receive weekly Health-e-Recipes.
