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Ingredients
| cannellini beans: 2 cups |
| canned white tuna: 425 g |
| cherry tomatoes: 250 g |
| spinach: 2 cups |
| cucumbers: 2 (Lebanese) |
| Dijon mustard: 2 tsp |
| olive oil: 2 Tbl |
| white wine vinegar: 2 Tbl |
Beans - cannellini with tuna, cherry tomatoes and baby spinach
Credit: www.betterhealth.vic.gov.au
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
-
1. Soak cannellini beans overnight in water.
2. Simmer beans until cooked but tender (approx. 45 minutes).
3. Drain liquid from can of tuna. Break tuna into bite-size chunks.
4. Cut cherry tomatoes in half. Remove stalks from baby spinach and wash twice to remove grit. Dry very well.
5. Cut cucumbers in half lengthways and cut each half in half lengthways again. Cut these strips into 1cm sections.
6. Combine ingredients in a mixing bowl and gently toss.
7. In a small jar combine the mustard, oil and vinegar and shake well. Pour over salad and mix gently.