I have been very much “under the weather” or should I say “lungs invaded by plant sperm/pollen” and resting/sleeping and incredibly lethargic for the past week. But today I mustered up enough energy to make a quick salad for lunch. Half canned and bottled ingredients, the rest fresh veggies and herbs. It took roughly 10 minutes to make. Into a bowl, I added one can of canned cannellini beans that were quickly rinsed and drained. Next, two cans of premium Century Tuna, drained of liquid. I blanched some french beans and shocked them in ice water and added that to the salad. Sliced several cherry tomatoes in half and sliced some bottled grilled red peppers and added some olives. Drizzle with good olive oil and red wine or sherry vinegar and sprinkle with some chopped parsley. I also mixed in a few small arugula leaves and served with some sliced sourdough bread.
If you have time to chill the ingredients it makes the salad a little bit more refreshing. The salad was easy to make, but substantial and delicious. A bit of sliced red onion would have also been a nice addition.