Tuna salad with kidney beans

Ingredients for 2 servings:

• 1 can tuna in its own juice
• 1 can kidney beans
• 1 bell pepper
• 1 tbsp cream cheese, optionally with herbs
• ½ cucumber(s)
• 125 g cocktail tomatoes
• herbs, frozen
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a real protein bomb and great use of leftovers

Place the can of tuna, including (!) its juice, in a bowl and mash well with the cream cheese and herbs. The juice is important to ensure the salad is nice and moist. Place the beans in a sieve, rinse with water, and drain well. Add the drained beans to the tuna. Remove the cores from the bell peppers and cut into small pieces. Also cut the cucumber into small pieces. Add both vegetables to the salad. Toss the salad well. Halve the small tomatoes and garnish the salad with them. Serve with a fresh leaf salad dressed with a little linseed oil. Tip: You can add more to the salad as you like. My boyfriend likes it with corn, for example, but I sometimes add chickpeas.