Tuna and Bean Salad

Name: Tuna and bean salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 clove garlic (minced); 2 stalks celery (finely chopped); 1/2 green bell pepper (finely chopped); 1/2 red bell pepper (finely chopped); 5 ounce can tuna in water (drained); 10.5 ounce can garbanzo beans (drained and rinsed); 10.5 ounce can black beans (drained and rinsed); 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)

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!