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In a large salad bowl, combine all the ingredients, adding the salt and pepper to taste and dribbling the olive oil and vinegar over it all carefully. You do not want the beans and everything else to swim in the dressing, you just want it all to be coated with it. Toss everything together. You can make this ahead of time since the flavor gets better as it sits for a while.

Tuna Salad with Onion
Serves 2
This is a change from the old, run of the mill tuna salad. If you use mayonnaise, this could be eaten on a sandwich with great bread.

1 can of chunk white tuna fish packed in water, rinsed in cold water and drained well
Mayonnaise to your desired consistency or 1 tablespoon of extra virgin olive oil and the juice of ? lemon
1 medium size carrot, peeled and chopped small
1 small red or yellow onion, peeled and chopped small
1 stalk of celery, chopped small

Mix everything together and either eat as a sandwich or as a salad.
You could fill an avocado half with this or place this on a bed of watercress or other good greens.

Sauteed Shallots and Mushrooms
Serves 2-4
You can put this on sandwiches, burgers, toast, or just serve it on the side.
The shallots have a delicate, garlicky flavor.

About 2 tablespoons of olive oil
6 medium shallots, peeled and chopped
2 dozen fresh mushrooms
Salt and pepper to taste
? cup of fresh flat-leaf parsley, chopped

In a saute pan, cook the shallots and mushrooms in the olive oil on a low simmer. Add salt and pepper to taste and cook till done, about 10 minutes. Mix with the parsley and serve.

Onion Soup
Serves 4-6
This is an easy to prepare and delicious soup. If you prefer to use water and white wine, by all means do, but remember never to use any wine in your cooking that you would not drink as well. Since the alcohol evaporates in the cooking process, children and restricted diets can also partake of it cooked this way.

2 tablespoons olive oil
2 teaspoons unsalted butter
6 medium or 4 large yellow onions, peeled and sliced
? teaspoon of dried mustard
Salt and pepper to taste
1 quart of hot water or 3 cups of water and 1 cup of white wine
4-6 slices of good toasted bread
? pound chunk of French Gruyere or Swiss cheese

Put the olive oil and butter in a soup pot. Add the onions, the mustard, salt and pepper to taste and cook until the onions start to turn brown, approx. 30 minutes. Add the water, or water and white wine and slowly bring to a boil. Let this simmer for 25-30 minutes, uncovered.

Pour into bowls and place a slice of toast on top of each serving. Grate the cheese over this and serve.

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