Butter Bean & Tuna Salad

A simple combination of fabulous ingredients makes this salad an easy recipe to make for those unexpected guests! The refreshing lemon and Chardonnay vinegar dressing is wonderful with creamy El Navarrico white beans.

Salad:
1 x 660g jar El Navarrico butter beans, drained
300g Callipo tuna in oil,  flaked
2 sticks celery, chopped
Large handful flat leaf Italian parsley, chopped
2 Tbsp Sabato salted capers, rinsed
Microgreens

Dressing:
1 clove garlic, crushed or finely chopped
2 Tbsp Colonna or Pons lemon infused olive oil
1 Tbsp Forum Chardonnay vinegar

Combine all salad ingredients in a large bowl. Combine all dressing ingredients. Pour dressing over salad and toss to combine. Serve garnished with microgreens.