I often soak dried beans (borlotti, red kidney, chick peas - one type at a time) and cook them so they are ready in the fridge for a salad. Similarly with potatoes. I usually just make a tossed salad with as many ingredients as I have both in the fridge and in the garden. I also use edible weeds (purslane, dandelion, milk thistle) and herbs from the garden (parsley, pineapple sage, rocket).
A typical salad could include some of the above ingredients plus tomato, capsicuм, celery (including the tops), grated carrot, fennel. You can add chopped boiled eggs, cooked lentils or tuna.
then I dress with lashings of balsamic vinegar, soy sauce and olive oil.
This always goes down well and is a complete meal.