When it comes to making a weekday lunch, I don’t want a big production. I’m working, I’m hungry and I’m more likely to eat crackers and a Granny Smith apple than to actually make something from scratch. But today I made something that was easy, fast and super yummy. I had a bottle of my favorite dressing in the fridge (but you could certainly make your own from scratch as I’ve done many times in the past) and a can of tuna in the cupboard. Lunch seemed simple. A little of this, a dollop of that and lunch was ready to eat in no time flat. I actually thought that I had bought a bag of peeled edamame, but when I checked the freezer I realized I had accidentally purchased broad beans. Oh well, they worked wonderfully with the corn and pasta here and the dressing adds a nice little kick.
tuna pasta salad with broad beans & corn
1 can tuna, drained
1/2 small onion, diced fine
1/2 green pepper, diced fine
1/4 c frozen corn
1/2 c frozen broad beans
a pinch of ground pepper
a blob of Annie’s Goddess Dressing (or make your own)
1. Prepare pasta as directed. During the last few minutes of cooking, throw in the frozen beans and corn. Drain pasta and vegetables and rinse with cold water.
2. Put into large bowl and add in tuna, onions and green pepper. Pour in enough dressing to coat the pasta making sure not to over do it! Grind in some pepper and chill at least 1 hr in the fridge…as if! Or eat after 5 minutes like I did.