Handful green beans, halved
1 small red onion, finely chopped
215g can butter beans, drained and rinsed
215g can kidney beans, drained and rinsed
Handful of cherry tomatoes, halved
Handful of rocket
225g can tuna, drained and flaked into chunks
(sh)For the dressing
1 tbsp wholegrain mustard
½ tbsp honey
Zest and juice of ½ lemon
3-4 tbsp extra-virgin olive oil
1. Blanch the green beans in a pan of boiling salted water for 2-3 minutes until tender. Drain and refresh.
2. Put the chopped red onion in a sieve and run under cold water to remove some of the harsh flavour of raw onion.
3. Put the butter beans and the kidney beans in a bowl and stir in the green beans, onion, cherry tomatoes, rocket and tuna.
4. For the dressing whisk the mustard, honey, and the lemon zest and juice. Season, then whisk in the olive oil. Toss with the salad.