Recipe - Macaroni With Beans And Tuna

1 pound Elbow macaroni, cooked
12 ounce Tuna in water, drained and
flaked
16 ounce Dark red kidney beans,
canned, drained
One half cup Onions, chopped
One fourth cup Parsley
2 tablespoon White vinegar
1 teaspoon Salt
One fourth teaspoon Black pepper
1 cup Swiss cheese, shredded

Prepare pasta according to package directions. While pasta is cooking,
combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl,
whisk together vinegar, salt, and black pepper. When pasta is done, drain
it well and toss it with the bean mixture. Pour vinaigrette over pasta and
toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready
to serve.

Per serving: 369 Calories; 5g Fat (12% calories from fat); 25g Protein; 55g
Carbohydrate; 22mg Cholesterol; 577mg Sodium

Recipe by: National Pasta Association Posted to MCRecipe Digest V1 #632 by
matejka@bga.com on Jun 2, 1997