Tuna and bean salad

title="Tuna and bean salad"
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(3) Rate it

• 0:10 Prep


• 0:05 Cook


• Makes 2


• Capable cooks

Salad that has it all - taste, nutrition and protein.

Featured in
Canned & dried beans, 15 minute meals

Ingredients

• 100g green beans, trimmed and cut into 4cm lengths


• 210g can kidney beans


• 400g can white beans


• 210g can chick peas


• 185g can tuna


• 2 tablespoons parsley leaves


• 1 tablespoon olive oil


• 1/2 teaspoon finely grated lemon rind


• salt


• cracked black pepper


• 2 tablespoons lemon juice

Method

• 
  
  
  Step 1
  
  
  
  
  Blanch green beans, and place in a large bowl. Rinse kidney beans, white beans and chick peas under cold water. Pat dry with paper towel. Add to the green beans. Drain tuna in oil. Flake tuna with a fork, then add to the bean salad. Add parsley leaves. Toss salad with olive oil, lemon rind, salt, cracked black pepper and lemon juice. Place in an airtight container and serve at lunch time or as a light dinner.
  
  
  

Notes

This salad can be stored overnight, but the beans will soften. Alternatively, you can store the dressing separately and add just before eating.

• Author: Kate Murdoch


• Image credit: Luke Burgess


• Publication: Taste.com.au

Source: taste.com.au