All this talk of Independence Day picnics and fun, summery food makes me want to eat things that are cold and fresh and maybe just a tad healthier than things like the Whoopie Pies I made for my boys a couple of days ago.  I had promised them I’d make that special treat for them as a thank you for all their help laying new floors in our house. They were so diligent and did a fantastic job! This is the plate of soft, chocolatey cookies I made, just waiting to be made into Whoopie Pies:

They turned out perfectly, after several hours’ work! They are rather labor intensive.  My boys are worth it, though!

Back to the healthier food idea now.  I made a nice salad for myself that I like to eat when I need protein.  It’s so simple, as it uses canned beans, but you could always cook your own if you’re feeling particularly ambitious in your kitchen when you try it, or perhaps you have some leftover beans you could use. Other varieties would work, as well, such as kidney or black beans.   It would be great to stick in tupperware in your cooler before you go on a picnic. 🙂  I just keep a bowl of  it in the refrigerator.

Red Bean-Tuna Salad

1 can of tuna, drained

1/4 cup red onion, diced

Apple cider- or red wine vinegar

15 oz. can of red beans, rinsed and drained

1 small cucumber, peeled, seeded, and diced

3 TBS light mayonnaise

salt and pepper

1 TBS lemon juice

Directions:

Place diced red onion in a small bowl, and add enough of the vinegar to cover.  Set aside for at least ten minutes.

In another small bowl, mix mayonnaise, lemon juice,  salt and pepper to make a light dressing.

Place tuna, beans, diced cucumber, and drained onions in a serving or mixing bowl.  Stir in the mayonnaise dressing.

You can, of course, add more mayonnaise and lemon juice, and even a sprinkling of vinegar, if you would like a more moist salad. I happen to love vinegars, so I usually add more of them.

Whatever you do, my friends and family,  and whatever you eat, I hope you have a lovely July 4th weekend.