Tuna, bean and corn salad
A big, high-protein salad made almost entirely from cans. Keeps well in the fridge.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chunk light tuna (can)300 g
- Mixed beans (can)1 can
- Corn kernels (can)1 can
- Bell peppers1 bell pepper
- Scallions1 bunch
- Lemons1 lemon
- Whole wheat bread300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Drain the mixed beans and the corn into a sieve and rinse under the cold tap. Drain the tuna.300 g chunk light tuna1 can mixed beans1 can corn kernels
- Chop the pepper into small pieces and slice the scallions. Mix everything together in a bowl, breaking the tuna into chunks.1 bell pepper1 bunch scallions
- Dress with the juice of the lemon, 2 tablespoons of oil, salt and black pepper, and toss. Serve with bread if you like. It keeps in the fridge for 2 days.1 lemon300 g whole wheat bread
Dress it while the beans are still a little damp from rinsing, and they soak up more flavour.
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