Colorful Vegetable Salad with Green Beans and Tomatoes

Ingredients

• 200 g Green beans
• Salt
• 200 g white beans (canned; drained weight)
• 200 g kidney beans (canned; drained weight)
• 150 g cherry tomatoes
• 1 cucumber
• 1 Red Onion
• 250 g tuna (canned; in own juice)
• 3 tbsp white balsamic vinegar
• 1 tsp lemon juice
• 4 tbsp olive oil
• Pepper

Instructions

1. 1.

   Wash, trim, and cook green beans in salted water for 6–8 minutes. Cool, drain well, and cut into pieces.

2. 2.

   Rinse and drain white and kidney beans in a sieve. Wash and halve the tomatoes. Peel cucumber, split lengthwise, remove seeds, and dice halves. Peel onion, quarter, and slice thinly. Drain tuna and flake it.

3. 3.

   Whisk vinegar with lemon juice, oil, salt, and pepper to make dressing; taste and adjust. Combine all prepared salad ingredients, mix well, and serve in glasses for a grill party or picnic.