Want to sprinkle a little stardust over your working from home luncheons? This is the easiest and tastiest way to do it. I have made this salad so many times because I love EVERYTHING IN IT. Plus it contains two things that you probably stockpiled at the beginning of the pandemic. Tinned tuna and beans.
So easy to bung together, and so festive to look at. It feels like a super treat when you have been hard at it all morning on the laptop, and need a grub break. Plus it is good for you too. Omegas and all that stuff and oily fish is BRAIN FOOD of course, so once you have guzzled this, you can pad your way back from the kitchen to your desk feeling refreshed and ready to deal with the business of the afternoon.
I used adzuki beans this time as that’s what I had around the place, I’m sure Diana wouldn’t mind this substitution. The salad was as delicious as always, and this is definitely a “keep up your sleeve” recipe for when you fancy something easy and healthy. Look at that colour combination! Don’t you just want to dive right in? I think adzuki beans is the way to go from now on…
Thanks, Diana. I haven’t seen your cookbook around here for at least a year or so, gawd knows where it is. It’s in this flat somewhere! Luckily I typed this recipe up ages ago. It contains my favourite two words in any recipe “serves one”.
Diana Dors’ Flageolet Beans With Tuna
Finely grated rind of 1/4 lemon
3 tablespoons Slimmer’s Oil-free French Dressing
1 teaspoon snipped chives
75g cooked flageolet beans
25g cooked red kidney beans
50g canned tuna in brine, drained
2 tomatoes, sliced
Beat together the lemon rind, dressing, chives and salt, and pepper to taste. Mix the beans in a bowl and pour over the dressing mixture. Cover and chill lightly.
Flake the tuna and add to the beans, tossing slightly to mix.
Place the tomatoes on a serving plate and top with the tuna and bean mixture. Serve while still lightly chilled.
Serves 1
If you want to know more about Diana’s recipes and her X-cel Diet on TV-am, skip over to this super long post all about it…
