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.