Recipes
Date posted: 20/06/2018
Ingredients
| Napolina extra virgin olive oil | 4 tbsps |
| Napolina balsamic vinegar | 2 tbsps |
| Clove of garlic, finely chopped | 1 |
| Small red onion, finely chopped | 1 |
| 160g cans tuna, drained | 2 |
| Napolina butter beans, drained | 400g |
| Napolina red kidney beans, drained | 400g |
| Sweetcorn, drained | 200g |
| Cherry tomato, halved | 150g |
| Lemon, juiced | ½ |
| Chopped flat-leaf parsley | a handful |
| Salt and black pepper | to taste |
Method
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- Finely chop the onion and halve the cherry tomatoes and place in a bowl.
- Drain the butter beans, kidney beans, sweetcorn and tuna and add to the bowl as well.
- Stir the lemon juice, extra virgin olive oil and balsamic vinegar altogether until well mixed.
- Pour over the beans and tuna and add the chopped parsley before mixing thoroughly.
- Season with salt and pepper before serving.