Summer Salads

One of my favorite dishes this summer has been a salad of Romaine Lettuce, Canned Tuna, pre-steamed and peeled Beets(a great find at Trader Joe's), and Marinated Three Bean Salad(another TJ's find). The three bean salad consists of Red Kidney Beans, Chickpeas(also known as Garbanzo Beans), and Ramano Beans that are in this delicious sweet and tangy marinade with hints of Garlic, Onion, and Italian Herbs. This may sound like a wacky combination of sorts, but it tastes great, I promise! The crunchiness of the Romaine in contrast with the tenderness of the beets keeps your taste buds guessing. The meatiness of the tuna and the creaminess of the beans adds a richness to the dish. While the marinade acts as this great vinaigrette that ties the whole dish together.

I can make this in a matter of minutes, and it is a light and refreshing meal for the hot and humid summer nights in DC. I know it's not a from scratch kinda recipe, but all in all, there are some nights I need a quick meal after a long day in the kitchen. Here is my recipe:

1 ea Small head of Romaine Hearts, washed, dried, and chopped

1 can Tonggul Tuna, or brand of Tuna you prefer

4-5 ea Baby Beets, steamed or roasted, peeled and quartered

1/2 can TJ's Marinated Three Bean Salad

1. Place Romaine in the bottom of a wide salad bowl or plate.

2. In a separate small bowl combine the tuna, beets, beans, and enough marinade from the can to coat everything evenly.

3. Spoon above mixture over the top of the Romaine and enjoy!

*Note* You can always use the whole can of beans, the whole package of beets(about 10 each) and add in another can of tuna. You have half the mixture for dinner, and the other half is lunch tomorrow.