Recipes:

Brenda's Brisket

Brenda's Cheeseburger Soup

Brenda's Cornbread Dressing

Brenda's Sugar & Spice Nuts

Brenda's Turtles

Breakfast muffins

Broccoli Salad w/ Dried Cherries

Chicken Quesadillas (Bill Phillips)

Chicken Salad (oxygen magazine)

Tasty Beans & Rice

Thin Crust Chicken Pizza

Tuna Bean Salad

Tuna Bean Salad

Ingredients:

• 1 can tuna, packed in olive oil
• 1 can (15 oz.) cannelloni beans (white kidney beans), drained
• ½ small red onion, finely diced
• Balsamic vinegar
• Pinch of good salt
• Mixed greens, washed and chopped for salad
• 1 red bell pepper, diced for salad

Instructions:

1. Put tuna in medium bowl (including all the oil), breaking up any lumps.  Add the beans and most of the diced red onion.  Liberally splash with balsamic vinegar and sprinkle in a pinch of salt.  Mix well.
2. Place greens in a big salad bowl and sprinkle with chopped red pepper and reserved red onion.  If desired, dress the greens with a vinaigrette or a splash of balsamic vinegar.
3. Spoon half of the tuna/bean mixture on top of the salad greens.  Repeat for salad #2 or reserve half for lunch tomorrow. (Keep greens, beans and dressing separate until ready to serve.)
4. Enjoy!

Makes:  2 large salads

2851 Michigan Street NE, Ste. 101 – Grand Rapids, MI49506 – 616.940.7027 – www.drdenboer.com

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