All you need is 20 mins to whip up this vibrant tuna and bean salad. It’s the perfect lunch option.
Serves44
Prep time20 mins20 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
