Bean and tuna salad

Ingredients

• 500 gBeans, white, mature seeds, cooked, boiled, without salt
• 300 gFish, tuna, light, canned in water, without salt, drained solids
• 400 gTomatoes, red, ripe, raw, year round average
• 100 gOnions, raw
• 20 gParsley, fresh
• 20 gOil, olive, salad or cooking
• 50 gLemon juice, raw
• 3 gSalt, table

Method

1. Drain beans and tuna thoroughly. Cut tomatoes into small wedges, finely dice onion and roughly chop parsley.
2. Gently toss beans, tuna, tomatoes, onion and parsley in a wide bowl so the beans do not break up.
3. Whisk lemon juice with 20 g oil and salt, pour over the salad and toss once more gently.