Mexican tuna & bean salad
- Good Food team
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Serves 2
Easy
Prep: 10 mins
A star rating of 4.8 out of 5.6 ratingsRate
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This no-cook spicy salad is perfect for a supper in a flash
Easily doubled
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Ingredients
Nutrition
Units:
MetricUS
-
2large pitta breads
-
400g can mixed beans
drained and rinsed
-
1 avocado
sliced or chopped
-
4large tomatoes
deseeded and chopped
-
½ bunch spring onions
sliced
-
1 red chilli
chopped
-
400g can tuna
in water, drained
-
3 tbsp French dressing
homemade or bought
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Nutrition: per serving
- kcal820
- fat32g
- saturates4g
- carbs83g
- sugars15g
- fibre15g
- protein55g
- salt3.18g
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Method
-
step 1
Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.
RECIPE TIPS
MAKE IT WITH YOUR OWN SALAD DRESSING
Mix 3 tbsp olive oil with a squeeze lemon juice, then season to taste.
Recipe from Good Food magazine, September 2006
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A star rating of 4.8 out of 5.6 ratings
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