Highly Modifiable Green Bean Salad
One of my pets has been ill, and had to be hospitalized somewhere quite a ways from my home. On the upside, I got to see what it would be like to commute from a suburb every day. On the downside, we ate out a lot.
Which meant that we both ended up craving some decent vegetables — we tend to eat a lot of veggies, and restaurants generally don’t cut it in that area.
So, tonight, I made a nice light salad for dinner.
Highly Modifiable Green Bean Salad
- about 3-4 handfuls fresh green beans, cut up & blanched
- about 1/4 to 1/3 red onion, sliced thin
- some sweet or hot pickled peppers (I used Peppadews), chopped
- salt & pepper, to taste
- extra virgin olive oil, to taste
- red wine vinegar
- 1 regular-size can tuna
Mix together.
It’s one of those recipes easily modified for taste: take out the peppers, add olives. Throw some mustard in there, if you like. Don’t eat fish? Put in hard-boiled egg or white beans or thoroughly cooked French lentils instead. Sliced fennel? Crumbled crisp bacon? Why the heck not? Put some good-quality cheese chunks on the side (I highly recommend this). Hate green beans? Well…once you replace those, it’s just a Highly Modifiable Salad, not a Highly Modifiable Green Bean Salad. But I suppose you could put some lettuce in there, if you’ve got your heart set on it.