Tuna, bean and sweetcorn salad
A big, high-protein salad made almost entirely from tins. Keeps well in the fridge.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Tuna chunks (tin)300 g
- Mixed beans (tin)1 tin
- Sweetcorn (tin)1 tin
- Peppers1 pepper
- Spring onions1 bunch
- Lemons1 lemon
- Sliced wholemeal 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 shop 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 sweetcorn into a sieve and rinse under the cold tap. Drain the tuna.300 g tuna chunks1 tin mixed beans1 tin sweetcorn
- Chop the pepper into small pieces and slice the spring onions. Mix everything together in a bowl, breaking the tuna into chunks.1 pepper1 bunch spring onions
- 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 sliced wholemeal bread
Dress it while the beans are still a little damp from rinsing, and they soak up more flavour.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.