Borlotti Bean and Tuna Salad with Pine Nuts
Servings 4
Ingredients
- 1 x 300g can green beans drained
- 1 x 420 g can borlotti beans drained
- 1 x 200g can tuna in olive oil drained
- 60 g pine nuts toasted
- 15 ml fresh parsley chopped
- 100 g of ready-washed watercress
- Dressing:
- 30 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 1 small garlic clove crushed
- 2.5 ml Dijon mustard
Instructions
- Place beans and peas into a large serving dish
- Mix together the dressing ingredients (or place in a jar and shake well).
- Pour the dressing over the beans, mix well and leave to marinate for 2-3 hours before serving.
- Serve on a bed of lettuce leaves with hot crusty bread.