Recipes

Tuna, butter bean and kidney bean salad

Name: Tuna, butter bean and kidney bean salad
Yield: 4 servings
Ingredients: 4 tbsps Napolina extra virgin olive oil; 2 tbsps Napolina balsamic vinegar; 1 Clove of garlic, finely chopped; 1 Small red onion, finely chopped; 2 160g cans tuna, drained; 400g Napolina butter beans, drained; 400g Napolina red kidney beans, drained; 200g Sweetcorn, drained; 150g Cherry tomato, halved; ½ Lemon, juiced; a handful Chopped flat-leaf parsley; to taste Salt and black pepper

20/06/2018

Serves 4

Rating

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Ingredients

Napolina extra virgin olive oil	4 tbsps
Napolina balsamic vinegar	2 tbsps
Clove of garlic, finely chopped	1
Small red onion, finely chopped	1
160g cans tuna, drained	2
Napolina butter beans, drained	400g
Napolina red kidney beans, drained	400g
Sweetcorn, drained	200g
Cherry tomato, halved	150g
Lemon, juiced	½
Chopped flat-leaf parsley	a handful
Salt and black pepper	to taste

Method

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Finely chop the onion and halve the cherry tomatoes and place in a bowl.
Drain the butter beans, kidney beans, sweetcorn and tuna and add to the bowl as well.
Stir the lemon juice, extra virgin olive oil and balsamic vinegar altogether until well mixed.
Pour over the beans and tuna and add the chopped parsley before mixing thoroughly.
Season with salt and pepper before serving.