Tuna & Bean Salad

Serves: 4
Prep time:
Cooking time:



400g tin beans e.g. cannellini, black eye, pinto beans, flagelot, haricot, Adzuki or a mix
Small tin (200g) tuna in spring water, drained
1 small red onion, finely chopped
Small tin (200g) sweetcorn, drained
I red pepper or other salad vegetable, diced
Small bunch fresh parsley, roughly chopped
Handful of salad leaves e.g. rocket or spinach
2 to 3 tablespoons balsamic vinegar
Freshly ground black pepper








1) Simply combine the first 6 ingredients in a bowl and serve on a bed leaves. Drizzle with the balsamic vinegar and sprinkle with the black pepper to serve.


You can use whatever type of bean you have to hand, alone or in combination. Try adding cold, boiled broad beans or French beans.  
Add some cold cooked pasta for a more filling variation.
Try adding different chopped vegetables such as avocado, peppers, cucumber or tomato depending on what you have.