Chunky gazpacho: Combine a can of diced tomatoes with the juice, chopped onion, chopped cucumber, a little Tabasco sauce or cayenne pepper, and a dash of salt and pepper. You can also add chopped red or green peppers if you have them. Drizzle with olive oil and top with fresh parsley or cilantro if you have it. To make this a heartier dish, add a can of chickpeas (drained).
Corn salad: Combine drained canned corn with vegetables you have on hand (tomatoes, peppers, and onions, for example), chopped. Add drained canned black beans if you like. Toss with a dressing made of one part apple cider vinegar and one part olive oil, fresh or dried basil, and a little salt and pepper.
Apple and white-bean salad: Toss a can of white beans (drained) with olive oil and apple cider vinegar or lemon juice. Add chunks of apple, dried thyme, walnuts (or another nut), and a little salt and pepper, and gently mix. If you have celery or scallions, you can chop and throw those in, too, when you add the apples.
Salmon or tuna tacos with avocado: Combine chunks of canned salmon or tuna with cubed avocado, chopped tomato, and cucumber. Toss with a dressing of lemon juice or white vinegar, olive oil, and salt and pepper. Stuff it into taco shells or tortillas, or eat it as is.
Smashed chickpea or white-bean sandwich: Drain canned chickpeas or white beans, drizzle with olive oil, and mash coarsely with a fork. Mix in a little garlic powder, dried oregano (or parsley, mint, or basil), and salt and pepper. Serve on bread or with whole-wheat crackers for dipping.
Bean salad: Combine drained canned beans with chopped tomatoes, chopped spinach, and chopped onion. Toss with a dressing made of whisked balsamic vinegar, Dijon mustard, olive oil, honey, and a dash of salt and pepper. Add canned tuna or salmon if you like.
Carrots and chickpeas: Grate carrots and combine with canned chickpeas (drained), raisins, nuts, and a little cinnamon. Toss with orange juice, lemon juice or vinegar, and olive oil.
