Here we go again. 4 days ago, Hurricane/Tropical Storm Beryl was predicted to make landfall in South Texas, “far from Houston,” and it was likely that wind and surge impacts would be south of the Houston area. 2 days ago it was predicted that Beryl’s impact on Houston’s weather “could now be a little more significant than anticipated.” Yesterday Houston was in the dreaded “cone of uncertainty.” Today, Houston is in “holy crap” mode.
Screenshot
I’m not going to let Hurricane Beryl disrupt salad month. I pulled out my handy “The Houston Emergency Preparedness Cookbook” to find a hurricane-worthy salad recipe:
Looky here on page 55 — Mediterranean Tuna and Garbanzo Bean Salad, by Nancy Elliott, Winner of Judges’ Gold Star Award.
Yep — not only did I get a Gold Star Award, I also won a $25 Target gift card. It was a proud day. But seriously — this is an easy recipe to throw together, with or without power, and it’s quite tasty. I reprinted the recipe exactly as it appears in the cookbook, the only change being that I used fresh parsley because I have it in my garden. May the odds (of not losing power) be forever in your favor, but just in case, you might want to consider keeping a few cans of tuna and garbanzos on hand.
- 2 5-ounce cans albacore tuna, drained
- 2 15-ounce cans garbanzo beans, drained
- ½ cup jarred roasted red bell pepper, diced
- 2 tablespoons capers
- 4 teaspoons dried minced onions
- 2 tablespoons dried parsley flakes
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- Salt and pepper, to taste
- Place all ingredients in a large bowl and stir to combine. Allow to sit at room temperature for about 30 minutes, to allow onions and parsley to soften and flavors to blend. Serve at room temperature.
I hope you won’t be blown away by this salad