Best ever bean and tuna salad

125g baby spinach leaves

375g can or fresh hydrated cannellini beans, drained (or any bean will do)

375g can tuna in oil, drained

1 fresh cucumber, chopped

2 tomatoes, chopped

1 red capsicum, sliced (optional)

2 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 tablespoons lemon juice

cracked black pepper

Divide the spinach, beans, tuna, cucumber, tomato and capsicum among 4 serving plates or on one big platter.

We like the big platter as it makes the salad look great and everyone can take what they want. Combine the oil, lemon juice and pepper and pour over the salad.

And if you are feeling adventurous, try adding some marinated goat’s cheese or grated parmesan…. Serve with warm crusty bread.