Gluten-Free Mediterranean Bean Salad
What Started it all:
Kidney Beans, Cucumber, canned fish (tuna, sardines), skillet
This delightful gluten-free recipe is perfect for a light and refreshing meal. It combines the wholesome goodness of kidney beans, the crisp freshness of cucumber, and the savory richness of canned fish. Served straight from the skillet, this Mediterranean bean salad is a comforting and satisfying dish for four people.
Ingredients
- 2 cans of kidney beans
- 1 cucumber
- 1 can of tuna or sardines
- Olive oil
- Salt and pepper
- Fresh lemon juice
- Fresh parsley, chopped
Instructions
- Rinse and drain the kidney beans, then place them in a large mixing bowl.
- Cut the cucumber into small cubes and add it to the bowl with the kidney beans.
- Open the can of tuna or sardines, drain the liquid, and add the fish to the bowl.
- Drizzle olive oil over the mixture, then season with salt and pepper to taste.
- Squeeze fresh lemon juice over the salad and gently toss to combine all the ingredients.
- Heat a skillet over medium heat and add a splash of olive oil.
- Once the skillet is hot, transfer the bean salad into the skillet and let it warm through for a few minutes.
- Sprinkle the chopped parsley over the salad just before serving.