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Tuscan Bean Salad with Tuna

Yields1 Serving

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
1

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

2

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

3

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

4

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

5

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

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