John Myers
Tuna and Bean Ebly Salad
The perfect tuna and bean ebly salad recipe with a picture and simple step-by-step instructions.
- 2 Pc. Red onions
- 175 g Ebly, tender wheat
- 1 tsp Instant vegetable broth
- 1 Pc. Lemon, the juice of it
- 3 tbsp Olive oil
- 3 tbsp Bianco balsamic vinegar
- Salt pepper
- 3 tbsp Chopped parsley
- Salad herbs or salad spices
- 1 Can Black beans in chili sauce
- 1 Can White beans or borlotti or cannellini beans
- 175 g Feta
- 250 g Cherry tomatoes
- 1 Can Tuna; you can also take two cans
- Bring the water to the boil in a saucepan with vegetable stock and cook the Ebly for about 10 minutes according to the instructions on the package, until it is cooked through. Peel and finely chop the onions and cook in the broth for the last minute. Drain the Ebly and set aside.
- For the dressing, mix together lemon juice, vinegar, olive oil, salt, pepper, parsley and salad spices.
- Wash the cherry tomatoes and cut in half, dice the feta bite-sized. Drain the tuna and roughly chop it, drain the white beans and rinse with water. Mix everything in a bowl, add black beans and chilli sauce. Stir in the Ebly. Finally pour the dressing over the salad and mix everything carefully. Let it steep a little and then season again to taste. If necessary, add vinegar or spices.
- Tastes lukewarm and cold. Easy to prepare. As a side dish, z. B. baguette or flatbread.
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