From Eastern Ontario, where it has not rained since June 24th, and we are really *feeling* it.

Tuna Penne Bean Salad
Printer version of this recipe

2 cups, roughly, multicolor penne, cooked _al dente_
1 19-oz can black beans, drained and rinsed
1 regular or 2 small tins good-quality tuna
1/2 cup finely cut celery
1/4 cup olive oil
2 tbsp balsamic vinegar
salt and pepper
optional but good: black olives, capers, chopped ripe tomatoes

Put it all together; toss, cover, and refrigerate.