Toss together fine green beans, borlotti beans, olives, tuna chunks, celery and red onion to make this nutritious salad for lunch or dinner
Prep:15 mins
Serves 2
120g fine green beans200g can tuna in olive oil1 tbsp extra virgin olive oil1 lemon, zested and juiced1 tbsp red wine vinegar1 tsp Dijon mustard400g can borlotti beans in water, drained½ red onion, sliced1 celery stick, finely sliced on an angle, plus a few leaves50g pitted green nocerella olivessmall bunch of parsley, chopped
STEP 1Bring a small pan of water to the boil. Cook the green beans for 1 min, then drain and run under cold water.STEP 2Pour about 1-2 tsp oil from the tuna into a large bowl, add another 1 tbsp from a bottle, then the lemon zest and 2 tsp of the juice, along with the wine vinegar and mustard. Season and whisk until smooth.STEP 3Tip the green beans, tuna, borlotti beans, onion, celery, olives and parsley into the dressing and toss together. Serve topped with the celery leaves. If packing up for lunch, store the dressing and salad separately and toss together just before eating. Will keep chilled for a day in an airtight container.
