Tuna and Four Bean Salad

Ingredients

• 2 x 185g cans tuna in springwater
• 1 x 420g can four bean mix, no added salt
• 4 tomatoes
• 1 stalk celery
• 1 small red onion
• 1 cup flat-leaf parsley leaves

Lemon dressing

• 1 large lemon, rind finely grated, juiced
• 1 garlic clove, crushed
• 1 tablespoon extra-virgin olive oil

Method

• Drain tuna cans. Drain and rinse four bean mix.
• Chop the tomatoes, celery and parsley. Halve and thinly slice the red onion.
• Flake tuna and place in a large bowl. Add beans, tomato, celery, onion and parsley.
• Make lemon dressing by combining the lemon rind, squeeze of lemon juice, garlic and oil in a screw-top jar. Secure lid and shake until well combined.
• Pour dressing over salad and serve.