Summer Salads: Tuna and Beans

This week's salad is traditionally served as Italian antipasto, though I think it makes a perfect lunch or light dinner.....served all on it's own.

This recipe originally came from Nigella Lawson's cookbook: Nigella Express but my sister has changed it so much, I think she owns this one!

Carla's Tuna and Bean Salad



Ingredients:
1/2 red onion, finely chopped
4 Tbsp of lemon juice
1 400gm can of mixed beans, rinsed and drained
1 400gm can of chickpeas (or your favorite bean to double up on!), rinsed and drained
1 250gm can of Italian Tuna in Olive oil (or any old tuna), drained and flaked
2 Tbsp of olive oil
1 orange bell pepper, finely diced
1 red bell pepper, finely diced
1/2 cucumber, seeded and finely diced
2 Tbsp of chopped parsley
Salt and Pepper to taste

Directions:
1. Put the chopped onion in a bowl with the lemon juice and leave it to "steep" while you do the rest of your chopping.
2. Mix the beans, tuna, and vegetables.
3. Add the olive oil and some salt to the onions and lemon juice, whisking it together to make a dressing. Pour over the other ingredients.
4. Toss the salad up a bit, season with salt and pepper and garnish with parsley.

Have a great Thursday!