I’ve been trying out different recipes in the kitchen lately. Like most other areas, I like to be resourceful and use whatever I have on hand when preparing food. I don’t like following recipes exactly because I like to have room for flexibility. So when it comes to making lunch for my beloved, what I’ll usually do is put together a shopping list of the “essentials” to get from the store and when I’m in the kitchen I just throw together whatever looks good to me. I like to experiment. Here’s one of the bean salads I made from one such experiment. It includes only ingredients that I usually have on hand. It’s a simple, quick and yummy side dish. Most days I’ll make him a “main dish” sandwich or wrap with something else on the side (a small PB&J is the usual.) This is a good alternative to turn to when the PB&J’s are getting a little monotonous.
· 1 (4) oz. can tuna (I used skipjack tuna in water w/light amount of salt)
· 1 (15) oz. can garbanzo beans
· 1 (15) oz. can black beans
· 1 (6) oz. (drained) can black olives
· olive oil
· mustard (I used spicy brown mustard)
· apple cider vinegar (optional)
1. Open and drain all canned ingredients, then mix them together in a medium sized bowl.
2. Add salt and pepper according to your liking.
3. Add a couple spoonfuls of mustard and drizzle some olive oil on top.
4. Add a couple drops of apple cider vinegar (optional.)
5. Mix all ingredients together. If you’d like the flavors to sit together for a longer time, leave the tuna bean salad in the fridge overnight before serving. It’s as simple as that!
Makes about 3-4 servings.