Ingredients

• 3 x 185g cans tuna in springwater, drained
• 750g can four bean mix, rinsed and drained
• 4 roma tomatoes, diced
• 1 cup frozen corn kernels
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup frozen peas
• 1/2 red capsicum, cut into strips
• 1 small red onion, halved, thinly sliced
• Salt and pepper

Lemon Dressing

• 1 large lemon, rind finely grated, juiced
• 1 garlic clove, crushed
• 2 tablespoons extra virgin olive oil

Method

Step 1: Flake tuna and place in a large bowl. Add beans, tomato, capsicum, onion and parsley.
Step 2: Place peas and corn into a strainer and rinse with warm water until thawed. Drain and add to tuna mixture.
Step 3: Make lemon dressing: Combine lemon rind, 2 tablespoons lemon juice, garlic and oil in a screw top jar/ shaker. Secure lid and shake until well combined.
Step 4: Pour dressing over salad. Season with salt and pepper and stir to combine. Serve.

Nutritional Guide - Per Serve (serves 6)
Energy: 373cal
Protein: 35g
Fat: 9.6g
Saturated Fat: 2.0g
Carbohydrate: 29.3g
Sugars: 8.6g
Sodium: 464mgg
Fibre: 11.4g