Name: Tuna and bean salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram (8 ounces) green beans, halved crossways; 425 gram (13½ ounces) canned tuna in olive oil, drained; 1 bunch fresh coriander (cilantro); 2 x 400g (12½ ounces) canned mixed beans, rinsed, drained; 1/2 small red onion (50g), sliced thinly; Dressing; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar

Tuna and bean salad

You could add a handful of olives to give this delicious Mediterranean-style salad a piquant boost.

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

250 gram (8 ounces) green beans, halved crossways

425 gram (13½ ounces) canned tuna in olive oil, drained

1 bunch fresh coriander (cilantro)

2 x 400g (12½ ounces) canned mixed beans, rinsed, drained

1/2 small red onion (50g), sliced thinly

Dressing

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

Method

1.Cook green beans in small saucepan of boiling water until just tender, drain. Rinse under cold water; drain.

2.Meanwhile, flake tuna into large chunks. Coarsely chop coriander leaves and stems; discard roots.

3.To make dressing, combine oil and vinegar in large bowl. Add all the beans, tuna, onion and coriander to dressing; toss to combine. Season to taste.

Keep refrigerated for up to 2 days; bring to room temperature before serving. Package dressing separately; combine just before serving.
Note

Women's Weekly Food

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