Mixed bean and tuna salad

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ½ x 300g can four-bean mix, drained, rinsed

• 1 tablespoon sliced oil-free sun-dried tomatoes

• 1 small Roma tomato, chopped

• 1 stalk celery, diced

• ¼ firm ripe avocado, diced

• ½ Lebanese cucumber, diced

• 95g can tuna in spring water, drained, flaked

• ½ cup baby rocketarugulaX

• ½ cup baby spinach

• 1 tablespoon balsamic vinegar

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Instructions

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1 Combine bean mix, tomatoes, celery, avocado, cucumber, tuna and salad greens in a bowl. Season with freshly ground black pepper and drizzle with balsamic to taste. Toss to combine.

Variations

• This is a light lunch. To make it heartier, add some cooked rice or gluten-free pasta.
• One small bag of ingredients makes this recipe plus four other tasty, healthy lunches – see On-the-job: One list makes five lunches.

HFG tip

Make a dip for a snack with remaining beans: mash with herbs and a dash of olive oil.

Nutrition info (per serve)

Calories 330 cal

Kilojoules 1380 kJ

Total fat 9 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2013

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