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Yield
6 (1-cup) servings.

How to Make It

Combine 1 (15-ounce) can cannellini beans, drained and rinsed and 1 large tomato, chopped; stir well. Add 2 cups cooked penne pasta, 1/2 cup reduced-fat olive oil vinaigrette, and 2 cups finely shredded romaine lettuce, tossing to coat.

Cooking Light 5-Ingredient 15-Minute Cookbook

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