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FOR THE SALAD
160g can tuna in spring water, drained
400g butter beans, rinsed and drained
Small red onion, thinly sliced
½ x 25g pack parsley, chopped
1 ripe tomato, diced
FOR THE DRESSING
3 tbsp olive oil
2 tbsp apple cider vinegar
Juice of ½ lemon
1 tbsp Dijon mustard
1 tsp clear honey
1 sprig of thyme, leaves picked
1. Place the salad ingredients in a bowl. Combine the dressing ingredients and mix.
2. Dress the salad and stand for 10-20 minutes to allow the flavours to develop, then serve.
Typical values per serving:
This recipe was first published in February 2017.