500 g dry flageolet beans
150 g tomatoes
2 spring onions
6 tbsp salad oil
50 ml white wine vinegar
1 clove of garlic
1 tbsp chopped parsley
1 x 200 g (7 oz) can tuna fish
150 g tomatoes
2 spring onions
6 tbsp salad oil
50 ml white wine vinegar
1 clove of garlic
1 tbsp chopped parsley
1 x 200 g (7 oz) can tuna fish
method
1. Soak the beans in warm water overnight.
2. Put into fresh water, and boil gently for about 1 hour or until tender.
3. Meanwhile, skin, de seed, and chop the tomatoes, and chop the onions finely.
4. Drain the beans, and mix with the tomatoes and onions while still hot.
5. Mix together the oil and vinegar, chop the garlic finely, and add it with the parsley.
6. Drain and flake the tuna, and mix with the hot beans.
7. Pour the cold oil and vinegar dressing over the salad.
8. Serve on small, warmed plates.
2. Put into fresh water, and boil gently for about 1 hour or until tender.
3. Meanwhile, skin, de seed, and chop the tomatoes, and chop the onions finely.
4. Drain the beans, and mix with the tomatoes and onions while still hot.
5. Mix together the oil and vinegar, chop the garlic finely, and add it with the parsley.
6. Drain and flake the tuna, and mix with the hot beans.
7. Pour the cold oil and vinegar dressing over the salad.
8. Serve on small, warmed plates.
serving amount
serves 4
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