Ingredients:
125 g baby spinach leaves
1 (375 g) cans cannellini beans
1 (375 g) cans tuna in vegetable oil, drained
1 lebanese cucumbers, sliced thinly
2 vine-ripened tomatoes, diced
2 tablespoons chopped flat leaf parsley
2 tablespoons olive oil
2 tablespoons lemon juice
cracked black pepper
Directions:
Divide the spinach, beans, tuna, cucumber, tomato and parsley between 4 serving plates.
Combine the oil, lemon juice and pepper and pour over the salads.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.