This is not a recipe in the usual sense – it’s a guide. I make this regularly with whatever ingredients my pantry and fridge have to offer. It’s colourful and a symphony of taste and texture. Bonus: It’s good for you. Be creative – experiment! You can use leftover lightly steamed green beans, broccoli or cauliflower in small pieces or florets. Caveat: Don’t drown the salad in dressing.

I or 2 cans of beans (I usually use mixed beans, chickpeas or cannellini beans or a combo)
Cherry tomatoes, halved
English cucumber, cut in chunks or diced
Red, yellow or orange peppers, seeded and diced
Chopped fresh herbs: parsley, coriander (cilantro), basil or dill or a combo
Store-bought or homemade dressing