Haricot bean, tomato and tuna salad

Serves: people

This quick and healthy salad makes a great, high protein, low carb lunch. Leave the tuna out and serve it as a substantial side to grilled fish or chicken.

INGREDIENTS

250 g red and yellow cherry tomatoes
15 basil leaves
1 clove garlic
½ red onion
2 tablespoons sherry vinegar
1 tin haricot beans
50 g pitted black olives
150 g tin good quality tuna, sustainably sourced
2 tablespoons olive oil
Sea salt
black pepper

INSTRUCTIONS

Peel and crush the garlic. Peel and finely slice the onion.
In a large bowl whisk the oil, vinegar and crushed garlic together. Season with a little salt and a generous grinding of black pepper, add the sliced onion and set aside.
Rinse the tomatoes, cut them in half and put in a colander to drain the excess water. Wash and roughly tear the basil leaves. Drain and rinse the haricot beans.
Add the tomatoes, haricot beans, basil leaves and olives to the onion slices and mix well to combine. Drain the tuna and stir into the salad.