cute kitchen

I personally find this salad only semi-exciting but everyone in my house loves it and I’ll admit, it’s a great thing to have in the fridge to snack on by itself or enjoy on sourdough as lunch or a quick bite. It‘s fast to put together and needs to be seasoned lots while tasting frequently – you want the right mix of salt, pepper, tangy and spicy.

All you need to do is chop everything and mix together. And like I said before, season bit by bit to get the right taste combo!

Ingredients

330g white cannellini beans, drained it should give you 240g

160g canned tuna in olive oil, should give you 120g once drained

1 red pepper, diced into 1cm pieces

1/2 head of fennel, cubed into 1cm pieces

3 spring onions, sliced on the diagonal into thin strips

1/2 red onion, finely diced

1 Tbsp. olive oil

1 Tbsp. white wine vinegar

Salt

Pepper

Chilli flakes

1 lemon, add juice tablespoon for tablespoon and taste after each addition to get the right amount of tang