Fresh and packed with protein, this tuna and bean salad will fill any ravenous tummy! A strange sounding combination at first, I was still reluctant to try out a complete bean lunch, and was only convinced that this combo was even edible after trying it out. Edible, and surprisingly delicious! The key - thoroughly washing, draining, and patting dry the beans. Doing this is a ticket to yum.
Preparation Time: 10 minutes
Makes: 4 servings
Ingredients 100g green beans, trimmed and cut into 3-4cm lengths
400g can white beans
210g can kidney beans
210g can chick peas
(Alternately, use the combined amount of canned mixed beans).
185g can tuna
1 tablespoon olive oil
Cracked black pepper
2 tablespoons lemon juice
Blanch or gently steam the green beans. Their green colour will become brighter when ready. When done, place the green beans in the bowl you will prepare the salad in and leave to stand while you prepare the other beans.
Place the canned beans into a collinder and rinse thoroughly under cold water to remove any remaining bean-in-can juice. Lay these on a kitchen towel and gently pat dry to remove excess water still there after the washing stage. Add these beans to the green beans in the salad mixing bowl.
Toss the beans through to mix before adding the tuna.
Drain the tuna and use a fork to flake the tuna. Place the flaked tuna into the bean mix.
Sprinkle some olive oil over the mix, then add the pepper, a sprinkle of salt, and the lemon juice. Toss the salad to mix through and coat the beans and tuna.
Serve straight away, or store the tuna and bean salad in an airtight container in the refrigerator for a lunch, light dinner, or dinner side!
Note, the beans may soften after being stored overnight. However, you can also make the bean and tuna part in one container, and store the dressing part in another. Then combine these and toss through when you are about to eat the salad. That way, the salad will stay nice and crunchy.