My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", every time you visit WebMD.com you won't have to type your email address and password. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Food & Recipes Center

Email a Friend

Print Article

Food & Recipes

Foodie 411

Font Size

Quick Vegetable Bean Salad

This Recipe Is:

WebMD Recipe

One serving of this quick salad gives you a dose of alpha- and beta-carotene, folic acid, vitamin C, fiber, and plant omega-3 fatty acids from the canola oil. If you want to make this more of a meal and you want to add fish omega-3 fatty acids and some protein into the picture, stir in a can of albacore tuna.

Ingredients

Prep: 10 minutes | Cook: 10 minutes | Total Time: 20 minutes

3 cups
baby carrots, diced, or thinly sliced carrots
3 cups
broccoli florets, cut into bite-sized pieces
1 15-ounce can
kidney beans, drained and rinsed well
1/2 cup
mild onion, finely chopped (use less if desired)
1/2 cup
less-fat bottled vinaigrette made with canola or olive oil
1 6-ounce can
albacore tuna canned in water, optional

Instructions

Add carrot pieces to microwave-safe covered dish with 1/4 cup water and cook on HIGH about 3-5 minutes (or until just barely tender). Drain well and add to medium-sized serving bowl.
Add broccoli pieces to microwave-safe covered dish with 1/4 cup water and cook on HIGH about 3-5 minutes (or until just barely tender). Drain well and add to medium-sized serving bowl.
Add beans, chopped onion, and vinaigrette (and tuna if desired) to serving bowl and toss well to blend.

Reviewed July 16, 2012