Lima Bean Salad with Tuna
Lima Bean Salad with Tuna is a vibrant and nutritious meal! Feel free to experiment with variations, add your favorite herbs, or personalize it to suit your taste.
Equipment
- 1 salad bowl
Ingredients
- 18 oz lima beans from a can 500 g
- 5 oz canned tuna, packed in water or olive oil 140 g
- 2 small cucumbers
- 1 ripe avocado
- A big handful of fresh baby spinach
- A handful of kalamata olives
- Fresh dill for serving
- 2 Tbsp extra virgin olive oil
- Lemon juice to taste
- Salt and pepper to taste
Instructions
- Drain and rinse the canned lima beans thoroughly under cold water to remove any excess sodium. Place the lima beans in a large mixing bowl.
- Drain any excess liquid form canned tuna. Using a fork, flake the tuna into bite-sized pieces.
- Dice the cucumbers. Peel and dice the avocado into bite-sized cubes.
- Add a handful of fresh spinach leaves to the mixing bowl. Add drained lima beans, tuna, cucumbers and diced avocado.
- Toss in the pitted Kalamata olive. Sprinkle the freshly chopped dill.
- In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a zesty dressing.
- Pour the dressing over the salad mixture, ensuring that every ingredient gets coated.
- Serve the Lima Bean Salad with Tuna in a large salad bowl or individual plates, garnishing with additional dill if desired.
- Pair the Lima Bean Salad with Tuna with slices of crusty bread or a baguette or top with feta cheese.
- Enjoy!
Notes
Please note that actual nutritional values may vary based on the specific brands and types of ingredients you use.