STORECUPBOARD TUNA BEAN SALAD

Storecupboard tuna bean salad image

Use up some of those storecupboard leftovers in this delicious salad

Provided by Good Food team

Time 30m

Number Of Ingredients 10

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Ingredients

500g pack salad potato , such as Charlotte
4 tbsp olive oil , plus extra for drizzling
1 tbsp lemon juice
½ tsp chilli powder
1 plump garlic clove , finely chopped
410g can cannellini bean , drained and rinsed
1 small red onion or half a medium one, finely chopped
a good handful of parsley , chopped
200g can tuna , drained
110g bag mixed salad leaf and herbs

Steps:

Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

Nutrition Facts : Calories 308 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.56 milligram of sodium