Tuna, Bean & Vegetable Antipasto Salad

INGREDIENTS:2/3 cup large pasta shells, cooked
2 oz. canned kidney beans, drained
¼ cup carrots, sliced, lightly steamed
¼ cup green bell peppers, julienne
¼ cup red bell peppers, julienne
¼ cup red onion, slivered
1 can (3 oz.) solid yellowfin tuna in olive oil, drained
1 tsp. balsamic vinegar
Lettuce leafDIRECTIONS:1. Toss shells with beans and vegetables.

2. Add tuna (leave in chunks) to salad and toss gently.

3. Sprinkle balsamic vinegar over salad and toss gently.

4. To plate, place lettuce leaf on plate. Place salad on lettuce and garnish.

SERVINGS:1 serving (2 cups)From:Recipe from Chicken of the SeaPHOTO CREDIT:Photo Credit: CHICKEN OF THE SEA