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.
Ingreadient
- 1 15-oz. can cannellini beans, rinsed
- 1/4 small red onion, finely chopped
- 6 Tbsp. vinaigrette
- 3 hearts of romaine, torn into pieces (about 6 cups)
- 2 jarred roasted red peppers, drained and cut into pieces
- 1/2 c. marinated artichoke hearts, drained and quartered
- 1/2 c. pitted mixed olives
- 5-oz. can tuna packed in olive oil, drained and flaked
Direction
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.
