Prep Time 15 minutes - Total Time 20 minutes - Serves 4
Whenever I eat this salad it makes me think of hot summer days in Spain as this is one of my go-to lunches. It’s not really a recipe, to be honest, it’s just the case of throwing some of your favourite things together but I think this combo works really well.
Salad Ingredients
400 g tin of cannellini beans, drained.
400 g tin of chickpeas, drained.
300 g tin tuna, drained.
1 red onion, cut in half and finely sliced.
1 red chilli, cut in half lengthways, deseeded and finely sliced.
2 roasted red peppers from a jar and roughly chopped.
150 g mixed cherry tomatoes.
80 g cucumber, cut into half-moons.
50 g green olives, sliced.
1 handful of fresh parsley, roughly chopped.
Dressing Ingredients
10 tbsps of olive oil.
7 tbsps of white wine vinegar.
1 garlic glove, crushed.
1 tbsp of dried oregano.
Method
Simple take all the salad ingredients and mix together in a bowl. Feel free to add more of any of the ingredients that you like or even add other ingredients to it.
In a jar add the oil, vinegar, garlic and oregano along with a pinch of salt. Pop a lid on and give it a good shake, or just mix in a bowl. Pour all over the salad and mix well. Serve immediately with some nice crusty baguette.