No-cook tuna and bean salad

All you need is 20 mins to whip up this vibrant tuna and bean salad. It’s the perfect lunch option.

Tuna and bean salad in a bowl served with crusty bread

Serves

4

Prep

20m

Cooking

0m

Ingredients

  • 400g can cannellini beans, rinsed, drained
  • 400g can four bean mix, rinsed, drained
  • 250g cherry tomatoes, quartered
  • 250g baby cucumbers, quartered lengthways
  • 1/2 red onion, thinly sliced
  • 1/3 cup (55g) pitted kalamata olives, halved
  • 2 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • 425g can tuna in oil, drained
  • 1 cup basil leaves, torn
  • 1 avocado, stoned, peeled, thinly sliced

Method

STEP 1

Place the combined beans, tomato, cucumber, onion and olive in a large bowl. Drizzle with oil and vinegar and season. Gently toss to combine.

STEP 2

Gently fold tuna, basil and avocado through the bean mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.