Tuna-bean salad

Name: Tuna-bean salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Lemon juice; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Rapeseed oil; 1 collar Parsley; 2 can(s) (425 ml each) large white beans; 2 tin(s) (185 g each) Tuna without oil; 2 red onions; 400 g cherry tomatoes

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Lemon juice
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 TABLESPOONS Rapeseed oil
1 collar Parsley
2 can(s) (425 ml each) large white beans
2 tin(s) (185 g each) Tuna without oil
2 red onions
400 g cherry tomatoes

Directions

1
For the vinaigrette, mix lemon juice, vinegar, salt, pepper and approx. 1 teaspoon sugar, fold in the oil. Wash parsley, shake dry, chop coarsely and stir in.
2
Put the beans in a sieve, rinse with cold water and drain. Drain the tuna and tear with a fork. Peel onions and cut them into thin rings. Wash and halve the tomatoes.
3
Mix with beans, onions and tuna into the vinaigrette.
4
Let the bean salad steep for about 30 minutes. Then season again with salt, pepper and vinegar. Served with: flatbread.