Ingredients:
1 cup cooked baby potatoes
1 cup cooked green beans (Baguio beans / abitsuelas)
1 – 184 grams Century Tuna Chunks in Vegetable Oil (or Flakes in Vegetable Oil), drained
1 cup assorted sliced bell peppers – red, green, yellow
2 cups assorted lettuce
1/4 cup sliced black olives
2 hard-cooked eggs, sliced into wedges
Dressing:
2 tablespoons lemon juice or vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon strained bagoong isda (or 1/2 teaspoon salt)
1/2 cup olive oil
2 tablespoons chopped fresh sweet basil
1 tablespoon chopped fresh thyme leaves (optional)
1/4 teaspoon freshly ground black pepper
Procedure:
Combine vegetables and tuna in a large bowl. Whisk together all ingredients for the dressing. Serve dressing on the side with the salad or toss into gently before serving.
Makes 5 to 6 servings.
