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Tuna and mixed bean salad

Packed with robust flavours, this hearty salad combines fresh green beans and canned butter beans with chunks of tuna, in a piquant dressing. Serve this nutritious dish as a lunch or light supper.

ingredients

serves 4
200 g (7 oz) green beans, trimmed and halved
400 g (14 oz) can butter beans, drained
200 g (7 oz) can tuna chunks in brine, drained
1 red onion, peeled, halved and thinly sliced
3 tbsp chopped flat-leaf parsley
30 g (1 oz) mixed salad leaves

for the dressing:

juice of 1/2 lemon
2 tbsp fat-free French-style dressing
1 tsp mustard powder
salt and freshly ground black pepper

method

1. Add the green beans to a large pan of rapidly boiling water and cook for 2 - 3 minutes. Drain, refresh in cold water and place in a large bowl.

2. Rinse the butter beans under cold water, drain thoroughly and add to the green beans. Flake the tuna into large chunks and add to the beans with the red onion, chopped parsley and salad leaves.

3. To make the dressing, combine the lemon juice, French-style dressing and mustard in a small bowl and whisk until smooth. Season with salt and pepper.

4. Pour the dressing over the salad and toss gently to mix. Divide between large, individual plates and serve immediately.

Cook's note
You can use canned red salmon as an alternative to the tuna.

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