Use up some of those storecupboard leftovers in this delicious salad
Ingredients:
- a good handful of parsley , chopped
- 1.0 tbsp lemon juice
- 110.0g bag mixed salad leaves and herbs
- 4.0 tbsp olive oil , plus extra for drizzling
- 500.0g pack salad potatoes , such as Charlotte
- 200.0g can tuna , drained
- 1 plump garlic clove , finely chopped
- ½ tsp chilli powder
- 1 small red onion or half a medium one, finely chopped
- 410.0g can cannellini beans , drained and rinsed
Instructions:
- Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
- Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.
Storecupboard Tuna Bean Salad • Yield: 4 servings
Ingredients:
- a good handful of parsley , chopped
- 1.0 tbsp lemon juice
- 110.0g bag mixed salad leaves and herbs
- 4.0 tbsp olive oil , plus extra for drizzling
- 500.0g pack salad potatoes , such as Charlotte
- 200.0g can tuna , drained
- 1 plump garlic clove , finely chopped
- ½ tsp chilli powder
- 1 small red onion or half a medium one, finely chopped
- 410.0g can cannellini beans , drained and rinsed
Storecupboard Tuna Bean Salad Nutrition Facts:
• Diet: Balanced
• Calories: 93.32
• Fat: 66.44
• Carbs: 85.98
• Protein: 91.54
• Cholesterol: 24.00
• Calcium: 254.64
• Sodium: 27.55* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
