Red and white bean salad

Name: Red and white bean salad
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 2 can(s) (425 ml each) white beans; 3 Onions; 1 kg Tomatoes; 8 Stem(s) Thyme; 2 Federation Chives; 1 Garlic clove; 175 ml white balsamic vinegar; 7-10 Tbsp salt, pepper; 2-3 TEASPOONS Sugar; 8 TABLESPOONS Olive oil; 7-10 Tbsp Tabasco; 1 tin(s) (185 g) Tuna fillets in oil; 150 g Yoghurt salad cream; 100 g ripened cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

2 can(s) (à 425 ml) Kidney beans
2 can(s) (425 ml each) white beans
3 Onions
1 kg Tomatoes
8 Stem(s) Thyme
2 Federation Chives
1 Garlic clove
175 ml white balsamic vinegar
7-10 Tbsp salt, pepper
2-3 TEASPOONS Sugar
8 TABLESPOONS Olive oil
7-10 Tbsp Tabasco
1 tin(s) (185 g) Tuna fillets in oil
150 g Yoghurt salad cream
100 g ripened cream

Directions

1
Rinse beans cold and drain well. Onions peel, halve and cut into strips. Clean, wash and chop the tomatoes. Wash herbs and shake dry. Pluck thyme, cut chives into fine rolls.
2
For the marinade, peel the garlic and chop very finely. Mix well with vinegar, 1 level tsp salt, 1⁄2 tsp pepper and sugar. Fold in the oil. Mix with the prepared ingredients and season to taste with some Tabasco.
3
Drain tuna well. Finely puree with salad cream and sour cream. Season to taste with salt and pepper. Arrange bean salad with tuna cream.