LAYERED TUNA BOWL
In a glass bowl, layer shredded iceberg lettuce; halved cherry tomatoes; chopped red onion; flaked, drained canned tuna; and drained, canned sliced ripe olives.  Season with salt and pepper. Cover with a thin layer of light mayonnaise and sprinkle with minced parsley.  Now it’s ready to toss and eat!  Another plus: it’s an easy way to fit heart-healthy fish into your summer menu!

SIGNATURE SALSA
Mix your favorite tomato salsa with drained, canned corn kernels and canned, diced green chilies.  Season with lime juice and chili powder.  Serve with crisp corn chips, grilled chicken or fish, or beef fajitas.  Did you know corn is eaten as a veggie, but it’s a whole grain, too?

TUSCAN TOASTS
Brush baguette slices with olive oil mixed with pressed garlic.  Toast in the oven or on the grill.  Top with a mixture of drained, canned diced tomatoes; drained, canned artichoke hearts; coarsely chopped, fresh basil leaves and grated Parmesan cheese.  It’s just another simple way to add veggies to your meal or snack!