The summer season does have an impact on my blogging. I’d rather be in the garden admiring and/or harvesting the vegetables, or sitting under the shade of the gazebo reading a book, or taking a walk in our neighborhood where the water features and ponds are lush this time of year, or wine tasting and picnicking with friends, or, or, or…
Yes, I’d rather be doing just about anything else in the summer than sitting at the computer writing a blog, and yet, here I am. However, I do enjoy sharing my cooking adventures and there is the fact that I still have to cook for hubby, so I might as well blog about it. And thanks to those of you who follow the blog. I do appreciate that there are people who are gaining some entertainment from it and picking up a few recipes along the way.
Today’s salad grew out of our garden harvest. Green beans, cherry tomatoes, and shallots are quite abundant so a salad would be a good use of these ingredients – especially during the heatwave hitting the Northwest. I know, another salad recipe, but I am a firm believer that you can’t have too many salad recipes.
Truth be told, I could live on salads in the summer and soups in the winter (well somewhere in each season there has to be some pasta). I skipped adding pasta to this salad, but a small amount would be a nice complement to the recipe ingredients.
Although I call this a summer salad, it could be created any time of year with the vegetables that are in season or available in the market.
We’ve been growing green beans for a few years now and really enjoy their flavor. The vines get a little crazy and take over the garden after they mature, but that’s okay. Even when we are ready to take out the plant, we find a few more green beans hanging on the vines for dear life. They just don’t want to give up.
Cherry tomatoes are so easy to grow. This year we added a grape tomato plant and it’s coming along nicely. At this point, we prefer the cherry tomatoes over the grape variety, however, any tomato is a good tomato!
- 1 can (15 oz) Cannelloni beans, drained and rinsed
- 1 1/2 cups green beans (trimmed & cooked) and roughly chopped
- 1 1/2 cups cherry tomatoes halved
- 1 avocado cubed
- 1 can tuna (I used an average 7 oz can of water packed tuna - any type of tuna would be fine)
- 2 small shallots chopped fine (or a generous slice of red onion chopped)
- 1/4 cup flat leaf Italian parsley, chopped
- 2 tablespoons of olive oil
- 1 tablespoon balsamic vinegar
- 1-2 tablespoons grated parmesan cheese
- Salt and pepper to taste
- lemon juice from 1/2 lemon*
- Drain tuna and flake with a fork to separate any chunks.
- Drain and rinse cannelloni beans.
- Trim and pre-cook green beans. Rough cut into bite-sized pieces.
- Cut cherry tomatoes in half.
- In a medium sized bowl add all prepped vegetables, avocado, shallots, and parsley and stir together.
- Add olive oil and vinegar, salt and pepper. Incorporate all ingredients.
- Top with parmesan cheese.
- *If using lemon squeeze over tuna if you like a slight lemony flavor.
- **Can serve this salad over a bed of lettuce.