DRESSING:

1 (1 lb.) can white kidney beans (drained and rinsed)
3 cloves garlic
1/4 tsp. salt
1 c. plain low-fat yogurt
3 tbsp. olive oil
2 tsp. lemon juice

SALAD:

12 oz. tri-color corkscrew-shaped pasta, macaroni or pasta shells
1 (6 1/2 oz.) can light or white tuna in water (drained and flaked)
2 tbsp. parsley (minced)
1 (10 oz.) pkg. frozen Italian green beans (thawed and drained)
1 med. red onion (halved and thinly sliced)

Puree kidney beans with yogurt, oil, garlic, lemon juice and salt in a food processor or in an electric blender at high speed until smooth, about 1 minute. Transfer to a large bowl and set aside.

Cook pasta according to package directions, adding green beans during last 4 minutes of cooking. Drain and rinse the pasta and green beans, then add the dressing along with tuna and onion. Toss gently to mix and sprinkle with parsley. Serves 4.