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Tuna & cannellini-bean salad

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Recipe Ingredients

  • 1 large lemon
  • 2 cans (400g each) white kidney beans (cannellini), rinsed and drained
  • 1 red pepper, sliced
  • ¼ cup loosely packed fresh parsley leaves, chopped
  • 3 tbsp olive oil
  • salt and pepper
  • 2 cans (170g each) tuna, drained and flaked
  • 140g to 170g baby spinach or rocket

Recipe Directions

  1. From lemon, finely grate 1teaspoon peel and squeeze 3 tablespoons juice.
  2. In serving bowl, combine lemon peel and juice, beans, red pepper, parsley, oil, ½ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Gently stir in tuna. Serve with baby spinach or rocket.

EACH SERVING About 1 005kJ, 21g protein, 26g carbohydrate, 7g total fat (1g saturated), 7g fibre, 9mg cholesterol, 600mg sodium. Total time12 minutes

 

Each Serving:


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