Wash hands with soap and water.

Wash and trim vegetables. Chop into bite-sized pieces. Place in large bowl.

Combine vinegar, dill (or other herbs), garlic, and oil. Pour over vegetables.

Drain and rinse beans. Break up tuna into smaller chunks.

Combine vegetables, beans, and tuna; toss gently.

Marinate salad overnight to combine flavors.

Chill and serve as a light summer lunch or as a picnic side dish.

Use salad to fill a pita for a crunchy sandwich.

Serve on fresh, washed leafy lettuce.

Add cooked rice or pasta.

Try balsamic vinegar or 1/2 cup of your favorite salad dressing.