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    MomShare: July 2010


    Summer Salads--It's Too Hot to Cook



    1   bag (10 oz.)  washed salad greens
    1   can (15 ¼ oz.)  Whole Kernel Sweet Corn , drained
    1   (7 oz.) pouch or 2 (3 oz.) pouches  Tuna, (Chunk Light or Albacore)
    1   can (15 oz.)  50% less salt black beans , rinsed and drained
    ½   cup  low-fat ranch dressing
    ½   cup   mild or medium salsa

    Place salad greens in large bowl.
    Top with black beans, corn, and tuna.
    Drizzle with dressing and salsa. Toss before serving.

    Summer Salads--It's Too Hot to Cook.