#loveyourleftovers, these light, fresh and nutritious bites can be created in minutes! Perfect for a summer lunch on the go or a fun breakfast alternative.
Ingredients
Cannellini bean salsa
½ cup frozen edamame beans
½ can cannellini beans
1/8 red onion
½ lemon
¼ capsicum
80g can tuna in spring water, drained
¼ teaspoon extra-virgin olive oil
To serve
½ iceberg lettuce
Method
Bring a half-full kettle to the boil.
1. Place edamame beans in a small, heat-proof bowl and cover with boiling water. Leave to cook for 4–5 minutes, until tender. Drain well.
2. Drain and rinse cannellini beans then drain again well. Use a paper towel to absorb any extra moisture then add to a medium bowl.
3. Finely dice red onion and capsicum and zest and juice lemon. Add all to bowl with cannellini beans, along with drained edamame, tuna and oil. Mix well to combine and season well.
4. Separate lettuce leaves.
To serve, fill lettuce leaves with cannellini salsa and top with some freshly chopped fresh parsley, if desired
Nutritional Info
Energy (kJ): 1481
Energy (Cal): 354
Carbohydrate (g): 31.9
Protein (g): 36.7
Fat (g): 6.7
Saturated Fat (g): 0.8
Sugars (g): 3.1
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