Tuna Bean Salad
Makes two portions
High in fiber and antioxidants, beans are also a wonderfully nutritious source of protein, especially if you are vegetarian or vegan. This simple salad can be thrown together in minutes and will last in the fridge for three days.
1 red onion
1 tin of tuna (in water)
1 cup of broad beans (frozen)
1 tin of mixed beans – kidney, cannelloni, borlotti etc.
Juice of a 1/2 lemon
1 tbsp of olive oil
1 tsp of ground cumin
a handful of rocket or spinach
a pinch of salt and pepper – and chili flakes if you like it spicy
1. Drain the beans and rinse them with water. Drain the tuna too and place them in a bowl together.
2. Chop the red onion very finely and stir it into the beans.
3. Squeeze the lemon into the mixture and add the olive oil.
4. Add the rocket or spinach and season. I love to add cumin to salads as it gives it a smokey, middle-eastern flavour.