Mexican bean and tuna salad (serves 4) Cals 435pp – BBC Good Food

This is a new recipe I have tried this week and it is lovely! I adapted the recipe a bit, mainly by adding the tuna

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Give it a go but remember if you’re using garlic in the dressing, garlic intensifies when it isn’t cooked so you might be a bit smelly if it’s made ahead, but I promise it’s worth it!

Ingredients
1 tin of kidney beans
1 tin of pinto beans
1 small red onion (90g)
3 small tomatoes
2 small avocados (200g flesh)
2tbsp virgin olive oil
Juice of 1 large or 2 small limes
A good grating of lime zest
1 red chilli, deseeded
1 garlic clove, crushed
.5tsp ground cumin
1tsp clear honey
2 tins of tuna in water
4 large eggs, hard-boiled
Fresh coriander

Method
1. Drain the beans and mix. Thinly slice the red onion, deseeded and chop the tomatoes and avocado before mixing with the beans.

2. Finely chop the deseeded chilli and mix with the oil, garlic, honey, cumin, lime zest and juice. Drizzle over the bean salad

3. Drain the tuna, flaking it up and add to the salad with the fresh coriander. Mix well

Serve with a boiled egg per portion

Nutrition per portion*
Calories 435
Protein 29g
Carbohydrate 23g
Fat 24g
Fibre 9g

I also served with some crumbled feta cheese that needed using. This is very filling and both I and OH loved! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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