

Tuscan Bean Salad with Tuna
By Jackie DeKnock GOURMET ADVENTURE, Italy
November 27, 2015
This really is delicious and so refreshing and hearty…a meal unto itself!”
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Ingredients
1 small white onion or 2 spring onions, finely chopped
2 - 400g/14 oz cans butter beans/lima beans (or substitute white kidney beans)
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)
Method
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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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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