Cans Make Cooking Fast: Tuna & Bean Salad
February 13, 2016
I’m always looking for ways to save time and cans of food can make food preparation go quickly.
One of my favorite winter salads incorporates cans of chickpeas, kidney beans, and water-packed tuna.
I bought these products at my local Shaw’s Supermarket and I keep them in my pantry for when I need to make a salad that I pack for work.
I simply rinse the two cans of beans and drain the tuna. I buy fresh green beans because I like them to be crunchy and quickly blanch them either in the microwave or on the stove. I chop up half and onion, juice a lemon, add some olive oil, and I’m done. FAST!
Aren’t these colors great this time of year when everything is so black and white.
Aren’t these colors great this time of year when everything is so black and white?
Tuna & Bean Salad Recipe
Makes about 8 cups
1 pound green beans
1 19-ounce can Progresso Chickpeas, rinsed
1 19-ounce can Progresso Dark Red Kidney beans, rinsed
2 5-ounce cans Bumble Bee Tuna in Water, drained
½ red onion, chopped
1 lemon, juiced
2 tablespoons olive oil
salt and pepper to taste
Blanch green beans on stove-top or in microwave (usually takes about 3 minutes. Cut green beans into 1-inch pieces. Add green beans, kidney beans, tuna, onion, lemon juice, and olive oil to a bowl and mix. Taste to adjust salt and pepper and serve.
This salad will store well your in refrigerator (and even improve) for about 4 days.
One cup is 193 calories, 4.9 g fat, 0.5 g saturated fat, 23.1 g carbohydrates, 1.6 g sugar, 15.1 g protein, 8.0 g fiber, 402 mg sodium, 5 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
This is a sponsored conversation written by me on behalf of Shaw's stores. The opinions and text are all mine.