Date posted: 20/06/2018

Tuna, butter bean and kidney bean salad

  • Serves 4
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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


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