Yield: 1 serving. 2 /3 cup large pasta shells, cooked 2 oz. kidney beans, canned, drained1 /4 cup carrots, sliced, lightly steamed and cooked1 /4 cup green bell peppers, julienne1 /4 cup red bell peppers, julienne1 /4 cup red onion, slivered 1 can Genova® Tonno, Solid Yellowfin Tuna with Olive Oil (3 oz.), drained 1 tsp. balsamic vinegar 1 leaf loose-leaf lettuce Toss shells with beans and vegetables. Add tuna (leave in chunks) to salad and toss gently. Sprinkle balsamic vinegar over salad ...
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