Summertime has finally arrived in the Rogue Valley where I live. During the months of July and August, we have quite a few 100 degree days. I remember as a kid, my parents’ routine was very similar to ours now in keeping the house cool, and for cooking during the steamy summer days/nights. You just learn to acclimate to your surroundings, and cooking during this “season” is different for all of us.

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Our routine goes like this: We wake up early (it’s usually our sprinklers going off that wake me), get up and open all the windows and doors. I love the freshness of morning time, the birds singing, the kids all asleep, the flowers in fresh bloom, the garden, just watered with the sunlight already heating up the plants in the raised beds. Coffee with my husband either out by the pool or under our covered patio area in the backyard.

Thinking ahead to the dinner menu during the hot summer months, sometimes I’m good at planning ahead, but other times I just wing it.

We beat the heat by avoiding turning on the hot oven; thus we keep a lot of ingredients on hand for summer salads like varieties of Bush’s Beans, canned tuna, pasta; we even use leftover barbecued meat and veggies from the night before. Easy bags of Bush’s beans/meat mixture are always accessible in the freezer for last-minute taco salads, tacos, or burritos.

We tend to think light, healthy, and easy for a summer dinner. Even when our teens bring their friends over, they never know what they are going to get. :)

Doubling or even tripling recipes works for me because we love leftovers.

I served this salad for lunch when a few friends came over to swim. What I love is that after you add the basic ingredients, you can feel free to add in your favorite spices or herbs! You can make it your own. :)

Light and easy, first layer fresh garden greens on the plate.

Place several scoops of salad on the plate.

Garnish with fresh lemon slices.

And serve!

After adding basic ingredients for a bean salad, do you feel comfortable adding in spices and fresh herbs to make it a taste you enjoy?


Recipe: Bush’s Beans Summer Chick Pea Tuna Salad {}

Summary: After adding in Make this salad your own by adding in your favorite fresh herbs and spices.


  • 2 cans albacore tuna, drained
  • 1 can Bush’s Garbanzo Chick Peas
  • 3/4 cup chopped peppers
  • 1/3 cup pitted Kalamata olives, chopped
  • 1/3 cup red onion, chopped
  • 1/3 cup capers, drained
  • 1/3 cup sweet or dill pickles, chopped
  • 4 hard boiled eggs, chopped
  • 1/2 cup light mayonnaise (optional)
  • 4 Tbsp. olive oil
  • Juice of 1 lemon
  • Red wine vinegar (optional), salt, pepper, or your favorite spices or fresh herbs


  1. Place the drained tuna in a bowl and flake with a fork. Add the drained can of Bush’s Garbanzo Chick Peas.
  2. Chop the peppers, olives, onions, pickles and hard boiled eggs. Add to the beans and tuna mixture; gently stir.
  3. Add in the capers, mayonnaise, olive oil, and juice of one lemon. Gently mix together.
  4. Next, season to taste with a variety of red wine vinegar and your favorite spices or fresh herbs. Salt and pepper to taste.

Preparation time: 15 minute(s)

Number of servings (yield): 6


This post is sponsored by Bush’s Beans.

What beans do you have in your cupboard? List them, HERE, and Bush’s Beans will find a recipe for you!