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Quick Vegetable Bean Salad

WebMD Recipe

Total Time: 20 mins

Quick Vegetable Bean Salad

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

  • 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

Step 1
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.
Step 2
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.
Step 3
Add beans, chopped onion, and vinaigrette (and tuna if desired) to serving bowl and toss well to blend.

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