• 1 x 400g tin beans e.g. cannellini, drained
  • 1 x 200g tin tuna in spring water, drained
  • 1 small red onion, finely chopped
  • 1 x 200g tin sweetcorn (no added salt), drained
  • 1 red pepper/capsicum or other salad vegetable, diced
  • Small bunch of fresh parsley, roughly chopped
  • Handful of salad leaves e.g. rocket or spinach
  • 2–3 tablespoons balsamic vinegar
  • Ground black pepper

Tuna and bean salad

  1. Simply combine the first 6 ingredients in a bowl and serve on a bed of rocket leaves. Drizzle with the balsamic vinegar and sprinkle with the black pepper to serve.