Tuna and bean salad

Cooking Fish Tuna and bean salad

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

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.

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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 tbsp parsley leaves
1 tbsp olive oil
1/2 tsp finely grated lemon rind
salt
cracked black pepper
2 tbsp lemon juice

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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