Salad Supper

White Beans

• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp grated lemon zest
• pinch of salt
• pinch of pepper
• 1 540-mL can white kidney beans (drained and rinsed well)
• 2 tbsp chopped parsley

Couscous

• 2/3 cup uncooked couscous
• 1 cup boiling water
• 1/2 cup chopped celery
• 1/4 cup chopped roasted almonds
• 2 tbsp chopped green onion
• 1/2 tsp salt
• pinch of pepper

Tomatoes

• 1 cup halved cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 1 tbsp basil leaves
• pinch of salt

Tuna

• 170-g can solid white tuna (drained well)
• 1 tbsp olive oil
• 1 tbsp finely chopped shallot
• 2 tsp drained capers

Greens

• 2 tbsp extra-virgin olive oil
• 1 ½ tsp red-wine vinegar
• ½ tsp Dijon mustard
• pinch each of salt and sugar
• 4 cups baby salad greens

• Greens: Whisk oil, vinegar, Dijon mustard, sugar and salt together. Add baby salad greens and toss to combine.
• Tuna: Combine tuna with olive oil, shallot and capers.
• White Beans: Combine all ingredients and mix well.
• Couscous: Place uncooked couscous in a bowl. Add the boiling water, cover and let stand 5 min. Stir in celery, almonds, green onion, salt and pepper.
• Tomatoes: Toss tomatoes with olive oil, basil and salt.
• Serve each salad component buffet-style, so that everyone can take a little of everything.

Originally published in the Today's Parent August 2014 issue.