In celebration of this month, Oldways has shared this delicious recipe with me and my readers. You can prepare the cooked ingredients in advance and then throw this salad together on a night when you're pressed for time but still want to enjoy a delicious, healthy meal.
1/2 pound potatoes
1/2 pound fresh green beans
4 tablespoons extra-virgin olive oil
2 tablespoons vinegar
1/2 teaspoon mustard
1 teaspoon minced garlic
1/4 large onion, sliced very thin
1 can (5-6 oz) chunk light tuna, drained
4 hard boiled eggs, quartered 2 large tomatoes, quartered
1. Scrub the potatoes and cut into bite-size pieces. Trim the ends off the beans. Bring two saucepans of water to a boil and cook the potatoes and beans until fork-tender but not mushy, approximately 10 minutes for the potatoes and 3 minutes for the beans. Drain immediately. Or, steam each until tender.
2.In a large bowl, combine the olive oil with the vinegar, mustard and garlic, and whisk to make the dressing.
3. Add the onion, potatoes, beans, and tuna to the bowl and toss gently with the dressing.
4. Arrange the vegetables and tuna on a platter and garnish with the egg and tomato quarters.
Makes 4 servings. Photo shows 4 servings.
Option: Drain and rinse 1 can of white beans (cannellini, Great Northern, navy, etc.) and toss with the salad in step 3.