Bean and Carrot Mediterranean Salad

Prep Time:10 Mins | Total Time:25 Mins | Makes:4

Loaded with protein packed tuna and fibre-rich beans and vegetables, this dish is energy food at its very best. In fact, one serving of this great-tasting salad has more calcium than a 175g serving of vanilla yogurt!

1 pkg (500g) Green Giant* VALLEY SELECTIONS* Frozen Bean and Carrot Medley

2 cloves garlic, minced

1 cup (250 mL) diagonally sliced celery

1/2 cup (125 mL) coarsely chopped red pepper

1 can (540 mL) chick peas or black beans, rinsed, drained

1/4 cup (50 mL) balsamic vinegar

2 tbsp (25 mL) olive oil

1 1/2 tsp (6 mL) Dijon mustard

1/2 tsp (2 mL) each, salt and pepper

1 can (170 g) water-packed solid white tuna, drained

1/4 lb (125 g) bocconcini or feta cheese

1 hard cooked egg, sliced

Bring large pot of water to boil. Add garlic and frozen vegetables.
Cook 2 to 3 minutes or until vegetables are heated through; drain well.
Combine celery, red pepper and chick peas with drained beans and carrots.
Whisk together balsamic vinegar, olive oil, Dijon mustard and salt and pepper. Pour over bean mixture.
Top with tuna, cheese and egg slices. Serve warm or cold.

Valley Selections* Bean & Carrot Medley

Tip: When mincing garlic, try sprinkling a touch of salt over top of clove. The combination of garlic and salt acts as a paste, creating a lovely smooth texture without any bits or pieces remaining.