Name: Tuna and white bean salad with french dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: French dressing; 1 clove garlic, crushed; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil; 2 trimmed celery stalks (200g); 2 x 425g cans tuna chunks in brine, drained, flaked; 400 gram can white beans, rinsed, drained; 1 red onion (170g), sliced thinly; 1 cup (150g) seeded kalamata olives; 1 red capsicum (200g), sliced thinly; 1 cup firmly packed fresh flat-leaf parsley leaves

Ingredients

French dressing

1 clove garlic, crushed

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

2 trimmed celery stalks (200g)

2 x 425g cans tuna chunks in brine, drained, flaked

400 gram can white beans, rinsed, drained

1 red onion (170g), sliced thinly

1 cup (150g) seeded kalamata olives

1 red capsicum (200g), sliced thinly

1 cup firmly packed fresh flat-leaf parsley leaves

Method

1.Make french dressing. Place ingredients in screw-top jar; shake well.

2.Cut celery into 5cm pieces; cut pieces into thin strips lengthways.

3.Combine celery in large bowl with remaining ingredients and dressing;toss gently to combine.

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans; any of these are suitable for this salad.
Note

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Ingredients

Method

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