KIDNEY BEAN TUNA SALAD

KIDNEY BEAN TUNA SALAD

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Be it a party, potluck or even a daily lunch …….. Or a meal in itself, Salad is such a dish, which peps up any fantastic menu. It’s so versatile, it can be served warm or cold, you can have as an appetizer or a meal, complete in itself, could be grilled or just natural and fresh.  Options are endless for how you want to eat your salad. All in all it’s a complete winner always!

Imagine a platter of yummy mixed grill with some nice zesty fresh salad to go with…… doesn’t it sound great!

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Apart from the yummy aspect, salads are also healthy and very nutritious. For people like me who has a freaking  love for salads, can enjoy it anytime  of the day and  most importantly,                     the BBB- BODY BEAUTY BENEFITS  keep me glowing and  my waist line trim…….. hahahaha!!!  Jokes apart it’s a fact.

Salad greens are a good source of antioxidants, full of fiber that helps in digestion, low in calorie (if no fancy dressing added), keeps blood sugar balanced.  A total healthy investment isn’t it!

This recipe is a very simple and easy one to make with mouth full of flavors, beans, tuna, greens …that’s all.

 

 Preparation time 20 mins

INGREDIENTS (serves 2)

  • ½ cup boiled kidney beans
  • 1 small tinned tuna
  • ½ cup diced onion
  • ½ cup diced tomato
  • 1/3 cup fine carrot juliennes
  • 1/3 cup roughly chopped parsley or coriander leaves
  • 1/3 cup diced green pepper
  • Few mint leaves
  • Few iceberg lettuce leaves

 For the dressing

  • 2 tbsp. Extra virgin olive oil
  • 1 small lime juice
  • 1 tsp honey ( optional)
  • 1 teaspoon dried oregano
  • Crushed black pepper
  • Sprinkle of sea salt
  • Very finely chopped garlic 1 clove

Mix the above ingredients until well combined and give out a good flavor and Keep the dressing aside.

DIRECTION

  1. Take a large bowl and add in all the ingredients except for the lettuce.
  2. Pour the dressing , keeping a small portion to sever along with your salad aside and season it with some sea salt( optional)  
  3. Lightly toss it and serve it on a bed of crisp lettuce leaves.  

   

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