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Mexican tuna & bean salad

Mexican tuna & bean salad

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A star rating of 4.8 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

This no-cook spicy salad is perfect for a supper in a flash

  • Easily doubled
Nutrition:
NutrientUnit
kcal820
fat32g
saturates4g
carbs83g
sugars15g
fibre15g
protein55g
salt3.18g
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Ingredients

  • 2large pitta breads
  • 400g can mixed beans , drained and rinsed
  • 1 avocado , sliced or chopped
  • 4large tomatoes , deseeded and chopped
  • ½ bunch spring onions , sliced
  • 1 red chilli , chopped
  • 400g can tuna in water, drained
  • 3 tbsp French dressing , homemade or bought

Method

  • STEP 1

    Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

RECIPE TIPS
MAKE IT WITH YOUR OWN SALAD DRESSING

Mix 3 tbsp olive oil with a squeeze lemon juice, then season to taste.

Recipe from Good Food magazine, September 2006

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Overall rating

A star rating of 4.8 out of 5.6 ratings
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