Salad with three kinds of beans, tomatoes and tuna

Ingredients for 1 servings:

• 500 g green beans, fresh or frozen
• 1 can of beans, black, approx. 250 g weight
• 1 can beans, white, thick, approx. 250 g weight
• 2 onions, red
• 2 cans of tuna in oil, drained, approx. 360 g
• 500 g tomatoes
• 1 handful of basil leaves
• 5 tbsp olive oil
• 1 lemon(s), juice
• ½ tsp pepper, freshly ground
• 1 tsp, leveled salt
• 1 clove(s) garlic, or 2

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Clean the green beans and cut into bite-sized pieces. Cook in boiling salted water until al dente. Drain and refresh in cold water to prevent further cooking and retain their color. Meanwhile, place the canned beans in a colander, rinse well, and drain. Drain the tuna as well. Cut the tomatoes into bite-sized pieces and the basil into strips. Finely slice the onions. Mix all of the dressing ingredients well. Use crushed or very finely chopped garlic. Place all of the beans in a bowl with the onion wedges and mix well with the dressing. Tear the tuna apart a little and fold it in with the tomatoes and basil. Let the salad marinate in the refrigerator. Stir occasionally and season again before serving. The salad is easy to prepare and will keep in the refrigerator for 1-2 days.