NYC in the summer… I wouldn’t call it pleasant, in fact I would tell all the tourists to stay away since it gets unbearably hot! People think ‘it’s the east coast, how hot can it really get!?’ Well! As I’m currently writing this post the thermometer is telling me it’s 95 degrees outside (35 degrees celsius). Thankfully it’s not as humid as it is in Florida today (believe me, NYC gets VERY humid in the summer!!) But it’s still way too hot to turn on an oven and start cooking a full meal.
When it gets this hot, I make salads and soups (like this cool cantaloupe gazpacho). There’s been many occasions when I simply didn’t feel like cooking because I was too lazy and tired to do anything. But every time I think about take out or delivery, I cringe a little. It’s either you go the cheap way and eat really fatty foods or order a little sushi that’ll cost you over $65. The only way to eat healthy and tasty food at a reasonable price is to make it at home.
This bean salad is the perfect dish to make when it’s hot outside for its clean and refreshing properties. It doesn’t lack flavor either! Champagne vinegar and a little garlic bring acidity and sharpness to this colorful creation. Eat it on its own or serve it with a fresh baguette, it’s also a great salad to bring to potlucks and barbecues!
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Tuna and bean salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
This is a bright and refreshing tuna and bean salad, ready in 15 minutes from start to finish.
Ingredients
- 1 clove garlic, minced
- 2 stalks celery, finely chopped
- 1 green or red bell pepper, diced
- 5 ounce can tuna in water, drained
- 10.5 ounce can garbanzo beans, drained
- 10.5 ounce can black beans, drained
- 1/2 small red onion, finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar or red wine vinegar
- 10 leaves basil, finely chopped (optional)
- Salt and pepper (to taste)
Instructions
- Put all the ingredients in a bowl and toss well.
- Season well with salt and pepper and serve.
Notes
If you make this salad ahead of time, season with a little salt and pepper before serving.
Save this salad in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 1.9g
- Sodium: 909.3mg
- Fat: 17.9g
- Saturated Fat: 2.7g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 36.5g
- Fiber: 13.6g
- Protein: 22.8g
- Cholesterol: 18.1mg
I’m gonna try to make this tomorrow! It won’t be as pretty as yours, of course…
Great! it’s really yummy! 🙂