Tuna, sweetcorn and bean salad
A no-cook lunch of tuna, mixed beans, sweetcorn and peppers with a lemon dressing, ready in ten minutes.
This salad needs no cooking at all, just a tin opener and a bowl. Tuna, beans and sweetcorn make it filling, peppers and red onion add crunch, and a simple lemon and olive oil dressing pulls it together. It keeps in the fridge in a sealed tub until the next day, so it works well as a packed lunch for work or after training.
- Meal
- Lunch
- Serves
- 2
- Time
- 10 min
- Access
- Free
Ingredients
- 1 x 145 g tin tuna, drained
- 1 x 400 g tin mixed beans, drained and rinsed
- 1 x 198 g tin sweetcorn, drained
- 1 pepper, diced
- ½ red onion, finely chopped
- Juice of 1 lemon
- 1 tbsp olive oil
- A handful of parsley, chopped (optional)
- Salt and black pepper
Method
- Put the beans, sweetcorn, pepper and red onion in a bowl.
- Flake in the tuna.
- Whisk the lemon juice and olive oil with a pinch of salt and pepper, pour over and toss.
- Scatter over the parsley and serve, or pack into tubs and keep in the fridge.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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