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In search of better food than I’d been feeding myself the last couple of days, I pulled from my refrigerator a bag of gorgeous green beans and another of new potatoes, all from my CSA bag. Then I threw together an entirely satisfactory salad. I suspect it’s also entirely unoriginal, since developing recipes really isn’t my strength. Nevertheless, it was good enough to share, so here it is:

Potato, green bean & tuna salad

• 1 pound small new potatoes, whole if small, or cut in reasonably uniform bite-size pieces
• 1 pound tender green beans, trimmed and cut in 1 1/2 inch pieces
• 1/4 cup chopped sweet onion
• 1 (3 1/2-ounce) can tuna packed in olive oil
• 1 medium (7 inches) summer squash, in half-inch dice
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons white wine vinegar

1. Bring pot of salted water to a boil. Add potatoes; boil 4 minutes.
2. Add green beans; boil about 2 minutes more, or until beans and potatoes are tender.
3. Drain, and douse vegetables will cold water to stop cooking. Drain thorough.
4. Place beans and potatoes in bowl. Add onion, tuna (including the oil), squash, pepper and vinegar. Toss to combine ingredients and coat with oil and vinegar. Serve at once, or chill 1 hour and serve. Makes 4 main-course servings.

Note: If desired, add a second can of tuna, drained of oil. You could also doctor this recipe to suit your taste (or your available ingredients) with assorted herbs. Kalamata olives might make a nice addition.