Bean Fish Bowl

bean fish bowl

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Servings: 4
Calories: 209


  • 1/2 lb red kidney beans tinned
  • 1 red onion
  • 1/2 cucumber
  • 2 vine ripened tomatoes
  • 1 tbsp capers
  • 7 oz tuna tinned
  • 3 tablespoons sherry vinegar
  • 2 tbsp garlic oil
  • salt
  • pepper
  • 2 oz lamb's lettuce


  • Drain the red kidney beans using a colander. Peel the onion and cut into rings. Wash the cucumber and halve lengthwise. Deseed with a spoon and slice the cucumber.
  • Wash and dry the tomatoes. Halve them, remove the green bits around the stem and slice the tomatoes. Drain the capers and the tuna.
  • Mix the sherry vinegar and garlic oil and season with salt and pepper.
  • Wash the lamb's lettuce. Transfer the lamb's lettuce, beans, onions, cucumber, tomatoes, capers and tuna into a bowl. Pour over the salad dressing and leave to steep for approximately 5 minutes.
  • Arrange on plates and serve.
Calories: 209 kcal
Carbohydrates: 19 g
Protein: 16 g
Fat: 8g
Saturated Fat: 1 g
Cholesterol: 18 mg
Sodium: 186 mg
Potassium: 625 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 1576 IU
Vitamin C: 18 mg
Calcium: 49 mg
Iron: 3 mg
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