Before I was introuced to butter beans, I used to make this
with cannellini or borlotti beans or even chickpeas. All are
delicious so by all means mix it up.
I’m a big fan of tuna in oil because it seems to have more
flavour. If you’re really concerned about your waistline though,
you could substitute in tuna in springwater.
One of the best things about this salad, apart from how fresh
and tasty it is, is that it transports well and makes a great do-
ahead lunch to take to work.
- 2 tablespoons lemon juice
- 1 can tuna in oil (185g /6oz), drained
- 1/4 small red onion, finely diced
- 1 can butter beans (400g /14oz), drained
- handful mixed salad leaves
Combine lemon juice & olive oil in a salad bowl and
season.
Add beans and onion to the dressing. Flake tuna into large
chunks on top of the beans and gently toss.
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