in Recipes

Spicy bean and corn salad with tuna and parsley

Spread the love

Ingredients for 3 servings:

  • 1 can kidney beans
  • 1 can of corn
  • 1 can of tuna, natural
  • Salt and pepper, from the mill
  • Chili flakes (Pul Biber), to taste and spice preference
  • 1 clove(s) garlic
  • 1 small onion(s)
  • 1 bunch parsley, flat
  • 3 tbsp vinegar (red wine vinegar)
  • 2 tbsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

so simple and yet delicious!

Drain the beans, tuna, and corn and place them in a bowl, shredding the tuna a little with a fork. Peel and press the garlic, then mix it with the vinegar, olive oil, chili flakes, salt, and pepper to make a marinade. Pour over the salad. Let it marinate for about 20 minutes. Tear or coarsely chop the parsley and toss it into the salad. To serve, arrange on a platter and garnish with the sliced ​​onion. Serve with crispy, fresh baguette or ciabatta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Lantern Shrimp

Anna's stuffed zucchini in a bed of tomatoes