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.
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