Super-Speedy Bean and Tuna Salad
Cuisine: Dinner
Serves: 4
  • ½ red onion, peeled
  • 3 tablespoons balsamic vinegar
  • One 14-ounce can beans (* I used one 16-ounce can Bush's Best White Beans)
  • One 7-ounce can corn
  • One 7-ounce can tuna in olive oil (* I used two, 5-ounce cans)
  • One small bunch flat-leaf parsley
  • 4 tablespoons extra-virgin olive oil
  • A good pinch of salt and a grind of black pepper
  1. Slice the red onion as finely as possible and then put it into your salad bowl with the vinegar.
  2. Pour the beans into a colander over the sink and rinse them in some cold water. Shake off the excess water and pour them into the salad bowl.
  3. Use the same colander to drain the corn and then the tuna, then put them in the salad bowl too.
  4. Pinch the parsley leaves off the stalks and chop them roughly.
  5. Now add the parsley, olive oil, salt, and pepper to the salad bowl. Take a spoon, mix everything well and then have a taste. Does the salad need more seasoning? Try to balance the oil, vinegar, and pepper before you serve.
Recipe by Lizs Healthy Table at