Summer Bean Salad

Another Monday, another (healthy! affordable! simple!) recipe from Louisa. I’m all about this recipe because it’s cool and won’t heat up the house while cooking. (We’ve had to really cut back on cooking because our tiny apartment gets so, so hot when we turn the stove and oven on.)
White Bean Tuna Salad
Guest Post by Louisa from Living Lou
With the beautiful weather in the summer I find myself out and about more than usual. There is nothing better than sitting on a patio, enjoying a delicious meal with friends. But, let’s be honest, it can get expensive. Recently I’ve become more aware of how much I eat out and have been trying to only eat out on weekends and supplement my days with more budget-friendly dishes. I find the summer to be quite a busy time of year, and there isn’t much time for cooking. This white bean and tuna salad was one of those creations that I pulled together quickly after work one night. 
This is one of those dishes that is completely customizable, you could switch out the white beans with chickpeas, the cucumber with bell peppers and toss in some fresh herbs like parsley for added flavor. It also requires no cooking which means you can just toss them all together for a quick weeknight supper. With all the fresh produce of the summer, this is the perfect time of year to experiment with new flavors and ingredients, and salads are a great way to start. 
What sort of recipes do you like to cook in the summer? Let me know in the comments! 
White Bean Tuna Salad
– 1 19oz can white beans, drained and rinsed
– 2 3.5oz cans of tuna packed in oil
– 1 green onion, sliced
– ½ cucumber, cut into half moons
– 1 tbsp white wine vinegar
1. Toss beans with tuna, green onion, cucumber and vinegar. 

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