Hello lovely people! In today’s episode of Garlic Free Friday (which this week happens on Saturday, because of my shamefully poor time management) we are talking beautiful, colourful and very yummy indeed, 10 min Beans, Tuna, Dills and Bell Pepper Salad and 2 reasons why everybody should know about this recipe.
Beans, Tuna, Dills and Bell Pepper Salad is one of the most surprising and satisfying salads that I know of. Chunky cheddar and a bit of corn complete this colourful and rich medley and the texture of all ingredients makes it a great, flavourful and quite filling meal on its own.
Beans, Tuna, Dills and Bell Pepper Salad
The unusual combination of flavours in the Beans, Tuna, Dills and Bell Pepper Salad might come across as quite bizarre at first, but let me assure you – it works beautifully and I know people who almost always have a jar of it in the fridge. Just like the Root Vegetable Salad (or Winter Salad) I wrote about a while ago.
And this is the reason number one why I think everybody should know about this recipe. This salad can sit in the fridge for up to a week and wait for too busy to cook, hungry you. Plate it up and enjoy with a piece of toast – it is super nutritious, satisfying and will make you feel way better after just a few mouthfuls!
I’ve no idea who came up with the idea for this salad, (and I wish I knew what was the original name for it) but I promise you, if I met him or her, I would congratulate them on their flavour imagination! I had the Beans, Tuna, Dills and Bell Pepper Salad first time back in Poland and although I travelled around a bit I have never come across anything like this anywhere else.
And now the bombshell time and reason number two why I think everybody should know about this delicious recipe:
You might be surprised to discover that beans, tuna and corn in this salad come from tins. I know! But, hello! That’s the beauty and practicality of it. Open the cans, drain the juices, slice some peppers, dills and cheddar to a dice size pieces; toss it all together and drop a dollop of mayonnaise (or Greek yoghurt for those who try to follow “no mayonnaise in 2016” resolution. I personally much more prefer the mayonnaise in this salad though). Salt, pepper – here you have it! Simply awesome salad – ready in 10 minutes!
But really, you must try it to experience that “DING-DONG” flavour for yourself!
Enough talking – dig in and enjoy!
- 280g (10oz) tinned tuna chunks in water with no added salt
- 430g (15oz) tinned corn
- 230ml (8oz) light mayonnaise (or 100 ml/4 oz Greek yoghurt)
- 430g (15oz) Cannellini Beans
- 430g Red Kidney Beans
- 500g fresh bell peppers (3 bell peppers - 1 yellow, 1 green, 1 red)
- 150g (5oz) Baby Dills (pickles)
- 230g (8oz) cheese like swiss or cheddar
- Open all tins and drain the juices before placing the vegetables in a big bowl.
- Slice bell peppers, baby dills and cheese into a corn size pieces and add to the bowl.
- Now add the mayonnaise, mix it all with a spoon, season with salt and pepper.
Oh! Before you go: did you read my last post? I shared my experience of how garlic kept me healthy ever since I started using it on a more regular basis. For me, thanks to garlic, 2015 was the first year ever without even one runny nose! Hallelujah! On that note: On Thursday Dr. Andrew Weil, M.D., talked about best ways of treating flu symptoms and eating garlic. Eating garlic is what he recommends to get you back on track to getting well again.
Here are some other articles by Dr. Weil confirming how powerful garlic is when it comes to keeping us healthy and combating cold & flu when they strike.
Eat more garlic people! Doctor’s orders!