TUNA-BEAN SALAD WITH BASIL DRESSING

FOR THE BASIL DRESSING:
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup olive oil
2 teaspoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)
1 tablespoon Dijon mustard
1/2 teaspoon salt
FOR THE SALAD:
3 medium green bell peppers*
2 cans (16 ounces each) cannellini beans, drained (or canned great northern beans)
2 cans (6 1/2 ounces each) tuna in water, drained
1/3 cup sliced ripe olives
1 bunch leaf lettuce
1 medium tomato, cut into 16 wedges

TO PREPARE THE BASIL DRESSING:
Prepare Basil Dressing by shaking all ingredients in tightly covered container. Set aside.

TO PREPARE THE BELL PEPPERS:
Set oven control to broil. Place bell peppers on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 5 minutes on each side or until skin blisters and browns. Wrap in towel; let stand 5 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch slices.

TO PREPARE THE SALAD:
Toss peppers, beans, tuna, olives and Basil Dressing. Cover and refrigerate at least 4 hours, stirring occasionally.

TO SERVE:
Spoon onto lettuce leaves; garnish with tomato wedges.

*Try red, orange, yellow, or purple bell peppers for interesting color and flavor variations in this hearty salad.

Servings: 6 (about 1 cup each)
Source: Betty Crocker's 125 Low-Calorie Main Dishes by General Mills