Green Bean Salad
Can you tell the weather is getting better here? It shows in my cooking and in this blog….finally moving away from the heavy stews and soups.
This is another recipe from The Sopranos Family Cookbook. It was simple and easy to make. I love that it’s also light and healthy. Served with a crusty roll, or a French baguette and you’ve got a complete meal.
You might also want to try the tuna mix as a topping for bruschetta in case you have leftovers. It’s good, believe me. I didn’t have enough leftovers but I’m sure the tuna will also make a great Grilled Tuna and Cheese Sandwich.
Ingredients:
1 can Tuna chunks in oil, undrained
2 medium tomatoes, seeded and diced
4 red onion slices, quartered
2 hard-boiled eggs, quartered
2 tbsps. lemon juice
pinch of oregano
salt and pepper to taste
8 oz. boiled green beans, cut in bite-size pieces
twist of lemon
Procedure:
Break down the tuna in a salad bowl. Mix with the next six ingredients. (I actually set aside the eggs for dressing up the dish.) Arrange beans on a plate and top with the tuna/tomato mix. Decorate with a twist of lemon. Serve warm.
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