Ingredients

175 g (6 oz) French beans, canned, fresh or frozen 200 g (7 oz) can tuna, rinsed and drained
175 g (6 oz) canned butter beans, rinsed and drained 175 g (6 oz) canned red kidney beans, rinsed and drained
1 onion, finely sliced 12 olives, to garnish salad leaves, to serve
DRESSING
1 teaspoon Dijon mustard 2 tablespoons balsamic vinegar
1 tablespoon olive oil 1 tablespoon tomato purée
1 small garlic clove, crushed 2 tablespoons chopped parsley
pinch of dried basil or oregano freshly ground black pepper
This dish is full of beans, which are abundant in cardio- protective nutrients. They are deliciously combined with low-fat canned tuna. Served with a Mediterranean-style dressing, this salad is a healthy complement to any meal.

Instructions

1.If using fresh or frozen French beans, lightly cook for 4-5 minutes in boiling water, or steam or microwave. Refresh under cold running water, then drain well.
2.Flake the tuna and place in a bowl with all the beans and the onion.
3.Mix together the dressing ingredients and pour over the bean and tuna mixture.
4.Toss lightly and garnish with olives. Serve on a bed of salad leaves.

This dish is full of beans, which are abundant in cardio-
protective nutrients. They are deliciously combined with
low-fat canned tuna. Served with a Mediterranean-style
dressing, this salad is a healthy complement to any meal.

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