A salad with beans and tuna is both a healthy, satisfying and not heavy salad. If you boil the beans in advance, then prepare the salad immediately before serving, in just five minutes.
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You will need
- - 200 g of beans;
- - 1 can of canned tuna;
- - 1 red onion;
- - 3 cloves of garlic;
- - 3 tbsp. tablespoons of olive oil, wine vinegar;
- - 3 sprigs of fresh basil;
- - salt, black pepper.
Instruction manual
1
Pour the beans with cold water, leave to soak for 8 hours (it is easiest to leave overnight, so that in the morning you can already start preparing salad). Then drain the water, fill with fresh water, cook without adding salt until soft. Cool the cooked beans.
2
Peel a large red onion, cut into half rings. Peel the cloves of garlic, chop (you can use a garlic squeezer). Rinse the leaves of fresh basil, dry, chop (leave a little to decorate the finished salad).
3
Mix vinegar with olive oil, pepper, salt. Add the garlic and onions to the salad dressing.
4
Put cooked beans on a dish, pour with aromatic dressing with onions (leave half the dressing), sprinkle with chopped basil.
5
Pull the tuna out of the can (buy it in your own juice), break it into large pieces, put it on top of the beans. Water the dressing again and lay out the remaining onions. Garnish the finished salad with beans and tuna on top with whole sprigs of basil. Serve immediately or leave for 5-10 minutes at room temperature so that all ingredients are saturated with dressing.