Add canned artichoke hearts, sliced beets and/or chick peas to your lettuce salad.
Add canned green peas to your potato or macaroni salad.
Use canned veggies to make a rice pilaf.
Make a last minute tomato sauce: sauté 1 crushed garlic clove in 1 t. olive oil, add a large can of tomato puree and simmer while the pasta is cooking. Add your favorite herbs or give it extra pizzazz with some canned mushrooms.
Make a quick last minute salad with canned green beans, corn, kidney beans, and tomatoes. Spice it up with cilantro or hot sauce. See what other great last minute combinations you can create – canned beets, potatoes and green beans with dill, basil or thyme; canned mixed vegetables and potatoes with a warmed low fat vinaigrette and parsley.
Marinate canned mushrooms in your favorite low fat vinaigrette for a quick appetizer or side dish.
Out of salsa? Make your own with canned diced tomatoes, jalapeno peppers (to taste) and dried cilantro. Add some canned corn and/or black beans for a twist.
Add slivered almonds to canned green beans or pine nuts to canned corn.
Add canned veggies to canned soups, stews and chili.
Use a combination of canned veggies to make a quick soup.
See Videos About Canned Vegetables
See Nutrition Information for Canned Vegetables