So, to make the long story short, that is how I assembled this salad. I used some leftover beans, threw in some tuna and some more veggies, and I got this super-delicious, filling meal salad, perfectly balanced between salty, sour and sweetish. Of course, you don't have to wait for some bean leftovers to make it! :) Open a can of beans (and a few more), toss and there you go! You'll need the following:
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- Cook beans and corn separately, until tender, but firm. Drain well and let them cool.
If using canned ones, all you need to do is to open the cans and drain the grains well. - Slice cucumbers and carrot.
- In a bowl, combine beans, corn, cucumbers and carrots. Stir in tuna. Sprinkle with a few tablespoons of oil, but you can use the oil from the tuna can, if you wish.
- Add the desired amount of spices listed above and doctor the taste with some vinegar.
Serve right away.
Enjoy and bon appétit!