Warm Tuna Bean Salad

Ingredients

• 125gm tin 4 bean mix (butter beans, chickpeas, red kidney beans, lima beans)
• 125gm tin black beans
• 6 green beans, cut to 5cm segments
• 1 tblspn red capsicum, thickly diced
• 95gm tin tuna in oil
• 1 thick slice red onion, chopped
• 2 truss cherry tomatoes, quartered
• 6 marinated olives, quartered lengthwise
• 1 tblspn fresh curly parsley, chopped
• 2 tspn fresh chives, chopped
• good splash white balsamic vinegar
• quick spray of virgin olive oil
• black pepper

Method

1. Blanch green beans in boiling water for 2 minutes, then drain.
2. Drain and rinse tinned beans in a colander or large strainer.
3. Add capsicum, onion, olives, green beans, and tuna to bean mix. Mix gently.
4. Warm 1 tablsepoon olive oil in a heavy bottomed sucepan over very low heat. Add the beans mixture and stir very gently to warm through (but not cook).
5. Turn ooff the heat, add the tomatoes, parsley and chives, and stir gently.
6. Tip everything into a bowl, splash the vinegar on, spray with olive oil, and grind some black pepper over. Serve with slices of seeded sourdough bread.