Tuna, Black Bean, and Red Pepper Salad

While the rest of the country seems to be enjoying some Fall like weather, Arizona is still feeling the heat. I think we actually got to 105 yesterday. This quick salad filled me up and kept me out of the hot kitchen so I could pretend like maybe it might actually cool off here someday soon.


You don't need much for this salad from the magazine All You, I cut the recipe in half because canned tuna and capers make Tom cringe.


All you need are some beans, I used black beans, red wine vinegar, olive oil, olives, tuna, mustard, red peppers and if you'd like, some capers. You could even add a little bit of finely chopped onion.


There is not much prep involved in this salad. Chop up your peppers and olives and open and drain your tuna.


Mix your vinegar, mustard, salt and pepper.


Stir in the olive oil.


Add in everything else and give it a good stir.


Looks good already! Put it in the fridge for an hour or so to let all the good flavors really permeate the tuna and beans.


Serve it over some lettuce or spinach and you have a tasty lunch or side dish.

I hope you all have a great week, send some cooler weather my way!