Tuna salad with kidney beans and egg

Ingredients for 4 servings:

• 2 cans of tuna in its own juice
• 1 can of tuna in sunflower oil
• 2 bell peppers, red
• 2 can/n kidney beans, each 255 g drained weight
• 1 small can of corn, approx. 330 g
• 4 eggs, hard-boiled
• Rapeseed oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Drain the tuna. Drain the beans in a colander and rinse with cold water. Drain the corn. Dice the bell peppers. Mix everything together and season with a pinch of salt and a good grind of pepper. Stir in a dash of rapeseed oil. Let it sit for at least an hour and serve with peeled and halved eggs. I like to make this salad around Easter, when there are any leftover Easter eggs.