Seabreeze Salad This tuna and veggie salad makes for a great lunch or dinner. It has pinto beans, which are in season in Arizona in the fall months. Learn about them and find more recipes with pinto beans here. The veggies in this salad, tomatoes, peppers and celery, are also in season and can be found at your local farmers' market. Find your closest one here. For healthy tips and recipes, visit azhealthzone.org. Ingredients 1 can (about 15 oz.) low sodium pinto beans, drained and rinsed 1 can (61/2 oz.) tuna in water, drained 1 medium tomato, chopped ¼ cup green pepper, chopped ¼ cup celery, chopped 1/8 teaspoon ground black pepper 2 tablespoons low-calorie Italian dressing Directions Wash hands with warm water and soap. Wash fresh vegetables before preparation. Refrigerate beans and tuna several hours before making salad. Separate tuna into chunks. Combine all ingredients and serve. Nutrition Facts per Serving Calories, 151; Carbohydrate, 17 g; Protein, 17 g; Total Fat, 1 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 14 mg; Fiber, 6 g; Total Sugars, 1 g; Sodium, 208 mg; Calcium, 45 mg; Folate, 10 mcg; Iron, 2 mg; Percent of Calories from Fat, 6% This recipe courtesy of The Bean Cookbook (Northarvest bean Growers Association) Makes 4 servings, Print Recipe

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