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    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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