For me, keeping fit has a lot to do with moderation and balance in the food department. After a lunch menu of pasta with white sauce, chicken, spinach, artichokes and provolone, it was time for a lighter dinner. Easy, fast and tasty was in order—a cannellini bean and tuna salad sounded just right. Here’s how it went:
1 can cannellini beans , drained and rinsed
2 (5-oz.) cans tuna in water, drained
1 small can sliced black olives, drained
Diced green pepper (any amount)
Diced pimento or roasted red peppers (ditto)
Drizzle of olive oil (a little or a lot)
Juice of half a lemon (more or less)
Kosher salt and pepper
Italian seasoning (or your favorite fresh, chopped herbs)
Fresh grated Parmesan cheese to finish things off
Toss all ingredients in a large bowl.
There’s no set rule here; make it however you like it, or add any extra, favorite ingredients. With a cup of home-made tomato soup, this is a fitting, balanced way to finish off the day’s meals.
Now…what about tomorrow…? Maybe I'll try this salad for lunch--stuffed inside a whole wheat pita pocket with some romaine. Yes!
