Bean salad

Name: Bean salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (425 ml each; extract weight: 250 g) thick white beans; 1 jar(s) (210 ml; extract weight: 185 g) Tuna, pieces in oil; 1 glass (156 ml; drained weight: 85 g) paprika-filled olives; 1 Vegetable Onion; 8 TABLESPOONS Olive oil; 500 g small tomatoes; 1/2 bunch Thyme; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 7-10 Tbsp Basil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (425 ml each; extract weight: 250 g) thick white beans
1 jar(s) (210 ml; extract weight: 185 g) Tuna, pieces in oil
1 glass (156 ml; drained weight: 85 g) paprika-filled olives
1 Vegetable Onion
8 TABLESPOONS Olive oil
500 g small tomatoes
1/2 bunch Thyme
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp milled pepper
7-10 Tbsp Basil

Directions

1
Rinse and drain the beans. Drain tuna and olives. Cut the tuna into pieces. Peel and halve the onion, cut into slices and fry in 2 tablespoons of hot oil over medium heat until golden brown.
2
Wash, clean and slice the tomatoes. Arrange the tomatoes on 4 plates. Wash the thyme and dab dry. Remove the leaves from half of the thyme twigs. Mix lemon juice, 2-3 tablespoons water, salt, pepper and thyme leaves.
3
Fold in the remaining oil. Swirl the beans and olives in the salad dressing and arrange on the plates with the onion wedges. Add the tuna. Garnish with remaining thyme and possibly basil.