Flageolet Bean Salad


Serves: 4
Preparation time: 10 minutes
Calories/serving: 188


  • 3 tbsp sunflower oil

  • 1 tbsp white wine vinegar

  • a pinch of caster (superfine) sugar

  • 300 g / 10 1/2 oz /1 1/2 cups canned flageolet beans, drained

  • 150 g / 5 oz / 1 cup canned tuna chunks, drained

  • 2 medium carrots, peeled and sliced thinly on the bias

  • 1 small shallot, finely chopped

  • a small bunch of dill. chopped

  • 2 tbsp flaked (slivered) almonds, toasted

  • a small handful of micro salad, to garnish

  • salt and freshly ground black pepper


  1. Whisk together the sunflower oil. vinegar, sugar and seasoning in a small mixing bowl

  2. Combine the remaining ingredients, apart from the almonds and micro salad, in a large mixing bowl and pour over the dressing.

  3. Toss well to mix thoroughly and spoon onto serving plates.

  4. Garnish with the toasted almonds and micro salad before serving.


by Chris Ching

With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.


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