Ingredients
- 1 x 400 g can mixed beans (e.g. kidney beans, chickpeas, white beans), drained and rinsed
- 1 x 185 g tin tuna in brine (sustainably sourced), drained
- 1 small red onion, finely chopped
- 2 celery stalks, halved lengthwise and sliced
- 1 mini cucumber (or 1/2 regular cucumber, seeds removed), diced
- Small bunch of flat-leaf parsley, finely chopped
- 2 tablespoons fresh dill (or mint), finely chopped
- 4 tablespoons extra virgin olive oil (1/4 cup)
- 4 tablespoons fresh lemon juice
- 2 garlic cloves, crushed
- sea salt, to taste
- a pinch of red chilli flakes (optional)
Instructions
- In a large serving bowl, combine the beans, tuna, red onion, celery, cucumber, parsley and dill (or mint).
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and chilli flakes (if using). Alternatively, pour the dressing ingredients directly over the salad.
- Gently toss everything together until evenly coated. Let the salad sit for a few minutes to absorb the flavours before serving. Enjoy!
Nutrition
Notes
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