Tuna, Corn, Beet and Green Bean Salad

Ingredients

• Corn1/2 count (125 g)
• Beets1 count (80 g)
• Red Bell Pepper1/4 count (30 g)
• Green Beans1/2 cup (50 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Heat a pot with water and a pinch of salt.

4. 4

   Step 4

   Cut off the ends of the green beans and cut into 2 or 3 parts.

5. 5

   Step 5

   Once boiling, add and boil for about 6 minutes. Then remove and drain.

6. 6

   Step 6

   In the meantime, peel the beets and cut into strips with the bell pepper.

7. 7

   Step 7

   Drain and shred the tuna in a bowl.

8. 8

   Step 8

   Mix the corn with the green beans and beets. You can add some chopped parsley and/or chilli pepper.

9. 9

   Step 9

   Season with the oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Corn, Beet and Green Bean Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.