Romulo Yanes
Canned ingredients make salads so much better: They’re both effortless and chock-full of vitamins and nutrients. Put those extra cans of tuna and beans to good use with this super-easy recipe.
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Cal/Serv: 311
Yields: 4 servings
Total Time: 0 hours 10 mins
15-oz. can cannellini beans, rinsed
small red onion, finely chopped
vinaigrette
hearts of romaine, torn into pieces (about 6 cups)
jarred roasted red peppers, drained and cut into pieces
marinated artichoke hearts, drained and quartered
pitted mixed olives
5-oz. can tuna packed in olive oil, drained and flaked
- In a large bowl, toss beans and onion with vinaigrette, then add lettuce and toss to coat. Fold in peppers, artichoke hearts, olives, and tuna.
Rinse any canned beans before adding them to your recipes; this can remove up to 40% of the sodium.
NUTRITION (per serving): 311 cal, 15 g pro, 25 g carb, 11 g fiber, 1.5 g sugars (0 g added sugars), 16.5 g fat (2.5 g sat fat), 13 mg chol, 814 mg sodium
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September 13, 2020 at 10:31PM
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This White Bean, Tuna, and Roasted Pepper Salad Literally Takes One Step - Prevention.com
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salad
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