Tuscan Bean Salad with Tuna

By Jackie DeKnock  ,

November 27, 2015

This really is delicious and so refreshing and hearty…a meal unto itself!”

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1 small white onion or 2 spring onions, finely chopped

2 - 400g/14 oz cans butter beans/lima beans (or substitute white kidney beans)

2 medium tomatoes

1 – 185 g/6 ½ oz can tuna, drained (it’s OK to omit if your kids don’t like it)!

2 tablespoon flat leaf parsley, chopped (or ½ the amount dry)

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 teaspoon organic honey

1 garlic clove, crushed


Place chopped onions or spring onions and beans in a bowl & mix well.

Cut the tomatoes into small wedges, add to the bean mixture.

Flake the tuna and add to the bean mixture with the parsley.

Whisk the olive oil, lemon juice, honey and garlic until and dressing emulsifies and thickens.

Pour the dressing over the bean salad, toss and serve.

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