Bean, tuna and chorizo salad
kitchenHEIST
kitchenHEIST
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Ingredients

  • 2 portions
  • 75 g ready to eat chorizo, diced into small cubes
  • 110 g canned sweetcorn
  • 150 g butter beans
  • 150 g red kidney beans
  • 225 g tinned tuna
  • 10 basil leaves (approx. 5 g)
  • 5 g fresh parsley
  • 35 g extra virgin olive oil
  • 50 g shallot, finely diced

Instructions

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