Sunday, August 10, 2008
This is one of my favorite salads, but a lighter summer lunch version.
Handful yellow beans, from the farmers market
roughly a cup cherry tomatoes, yellow and red, halved
5 inch cucumber, diced
1/2 white or red onion, finely diced
1 TB capers
a few green olives, sliced
2 springs of fresh rosemary, chopped
juice of 1/2 lemon
2 tb cabernet sauvignon vinegar
1 sm can bumblebee albacore tuna
Mix all in a bowl, and serve at room temperature. Enjoy!