Summary

Ingredients

• 1 can beans, white, extra thick (400 g)
• 0.5 ½ bell pepper (s), red or yellow
• 1 small bell pepper (s), green, slim
• 10 cm snake cucumber (s)
• 1 large shallot (s)
• 2 chilli pepper (s), red
• 6 cocktail tomatoes
• 1 clove garlic
• 100 g sheep cheese, e.. feta
• 1 can tuna in its own juice
• 3 tablespoon extra virgin olive oil
• 1 lemon (s)
• 1 bunch coriander
• salt and pepper

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Instructions

1. Put the beans in a colander, rinse with water and drain. Cut the shallot into fine cubes. Dice the peppers. Core the cucumber and cut into small cubes, approx. 5 x 5 mm. Quarter the tomatoes. Core the chillies and finely chop the garlic.
2. Mix everything together in the bowl. Add olive oil and lemon juice. Mix in the lemon juice slowly to get the taste you want. Add crumbled tuna and chopped feta cheese. I like to take the Bulgarian sheep cheese as it melts a bit and gives the salad a lot of flavor. Mix everything with the chopped coriander and season with sea salt and pepper. Be careful with salting, because the tuna and cheese are already salty.
3. Of course, you can also use coriander, parsley and / or chives instead of coriander. Sometimes I also prepare the vinaigrette with ground allspice and ground cumin. That makes the salad a little more exotic.
4. The salad looks good for a long time and is ideal for parties or with a delicious wine as a wholesome dinner.