YIELD Makes 8 servings
Be sure to rinse the beans before using them to remove excess salt.
INGREDIENTS
1‑1/4 cups plain nonfat yogurt 2 tablespoons dry reduced-fat ranch-style salad dressing mix 1 medium cucumber, seeded and finely chopped 1 can (6 ounces) solid white tuna packed in water, drained and flaked 1/3 cup chopped red onion 1/4 cup chopped celery 1 can (15 ounces) Great Northern beans, rinsed and drained 2 medium cloves garlic, minced 1/2 teaspoon dried oregano leaves, crushed 1/4 cup chopped tomato, drained 1 green onion with top, sliced 2 tablespoons halved radish slices (optional) 2 tablespoons slivered pitted ripe olives (optional) 2 medium yellow squash or zucchini, sliced 1/2 inch thick (about 28 slices)PREPARATION:
- Combine yogurt and dressing mix in medium bowl; stir until well blended. Measure out 1 cup yogurt mixture. Place in separate medium bowl; stir in cucumber. Cover; chill up to 4 hours.
- Stir tuna, red onion and celery into remaining yogurt mixture. Cover; chill up to 4 hours.
- Place beans in medium bowl; mash lightly with fork. Stir in garlic and oregano. Cover; chill up to 4 hours.
- When ready to serve, spread bean mixture onto bottom of 9-inch pie plate or shallow serving dish; top with layers of tuna mixture and cucumber mixture. Sprinkle with tomato, green onion, radishes and olives, if desired. Serve with pita toasts and squash rounds. Garnish, if desired.