WHITE BEAN & GREEN BEAN SALAD

Ingredients

• 1 can (400g) cannelloni beans
• 1 can (400g) butter beans
• 100g baby butter leaves
• 1 packet (200g) green beans
• 1 red onion
• 180g black pitted olives
• ¼ cup water
• 1 teaspoon butter
• ½ teaspoon garlic salt

For the dressing

• 1 can (120g) tuna
• 3 tablespoons mayo
• 4 tablespoons olive oil
• juice of half a lemon
• 1 tablespoon mixed herb spice
• 1 finely chopped clove of garlic
• ½ teaspoon garlic salt
• 40g fresh dill
• 40g fresh basil
• 7-8 capers
• salt and pepper

Method

1. Finely chop your fresh dill and fresh basil.
2. Drain 1 can of tuna and add to the blender. Add 4 tablespoons of olive oil, juice of half a lemon, and 3 tablespoons of mayo.
3. Add the chopped clove of garlic, ½ teaspoon of garlic salt, 7-8 capers, 1 tablespoon of mixed herb spice, and chopped dill and basil.
4. Blend for 1 minute until you achieve the desired consistency. If you prefer a more runny consistency, add more olive oil or lemon juice.
5. Season with salt and pepper and set aside.
6. Pull off the tip ends of the green beans.
7. Set the stove on medium heat. Place the pot on the stove and pour ¼ cup of water into it. Once the water starts to boil rapidly, add the green beans to the pot and cover with a lid for 3 minutes.
8. After 3 minutes, drain the excess water and remove the green beans from the pot and set aside.
9. Drain 1 can of butter beans and 1 can of cannelloni beans and add to the mixing bowl. Slowly stir in ¼ cup of the dressing and mix well with the beans.
10. Finely chop the red onion into small slices.
11. Add 1 teaspoon of butter to the pan on medium to high heat. Once the butter starts to sizzle, add the steamed green beans. Season with garlic salt. Let them char for about a minute and remove them from the pan.
12. On a large serving dish, scatter the baby butter leaves. Add half of the beans that are coated in the dressing. Add the slices of finely sliced red onion.
13. Place the green beans in the dish, layer the remaining beans on top and include slices of red onion and olives.
14. Add some capers and drizzle the remaining dressing on top.