This tasty butter bean and kidney bean salad mixed with tuna and a home-made dressing is perfect for lunches or as a summer evening meal. Quick to prepare, this recipe will become a firm favourite in no time. As an added benefit, pulses are naturally high in fibre and protein as well as counting towards one of your 5 a day!
Serves 45 minutes
4 x tablespoons Napolina Extra Virgin Olive Oil 2 x tablespoons Napolina Balsamic Vinegar 1 x clove garlic, finely chopped 1 x small red onion, finely chopped 2 x 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 Handful chopped flat-leaf parsley Salt Black pepper
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.