Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Thursday, April 29, 2010

Mixed Bean and Tuna Salad

Bar be cue season is finally here!!!! Looove hanging out with friends in the back yard cooking up a storm of course! Here is an easy recipe you can use as a side dish - SUPER easy and SUPER yummy! This salad also sits in the fridge for days, so, left overs are welcome as you can enjoy it over and over again!

2 cans mixed beans
1 can chick peas (garbanzo beans)
2 cans tuna (tuna is olive oil is best for this one!)
1 red onion (thinly sliced)
Juice and rind (grated) of one lemon
Olive oil
Salt and Pepper

Combine the beans, tuna, onion and rind of the lemon in a bowl - toss to combine. Then, gently squeeze the lemon juice on top and pour enough olive oil to coat all of the ingredients. Add the salt and pepper to taste, and toss together. Enjoy!

Comments welcome - let me know when you make it and what you thought of it!


No comments:

Post a Comment