White Bean, Tuna, and Roasted Pepper Salad

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

Directions :

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.