Tuna, Bean and Egg Salad

🥗 Nutritious Tuna, Bean and Egg Salad

 

Ingredients

• 1 can tuna (in its own juice or olive oil)

• 1 can red or white beans (approx. 240 g drained)

• 2 hard-boiled eggs

• 1/2 red onion (finely chopped)

• 1 handful cherry tomatoes (halved) (optional)

• 1 handful fresh lettuce

 

Topping:

• 2–3 tablespoons extra virgin olive oil

• 1–2 tablespoons apple cider vinegar or lemon juice

• 1 pinch salt and freshly ground black pepper

• 1 teaspoon mustard (for a richer flavor)

 

Procedure

Boil the eggs in boiling water for about 8–10 minutes until hard-boiled. Then cool them under cold water, peel and cut into quarters or rings.

Rinse the beans under cold water and drain well. Drain the tuna (if using tuna in olive oil, you can use some of the oil for the dressing).

In a large bowl, combine the beans, tuna, finely chopped red onion and tomatoes (and the lettuce, if using).

In a small bowl or jar, mix the olive oil, vinegar or lemon juice, mustard, salt and pepper.

Pour the prepared dressing over the salad and mix gently. Arrange the sliced ​​boiled eggs on top.

 

Tip: The salad is even better if you refrigerate it for 15 minutes before serving to let the flavors meld!

💖 💖 💖 💖 💖 💖