Tunasalad with corn and bean

Ingredients

• 4 pcs Eggs
• 350 g Red kidney beans
• 170 g Sweet corn
• 1 tbsp Oilve oil
• 2 tbsp White wine vinegar
• 4 g Brown sugar
• 1 tsp Mustard
• 1 pinch Salt
• 0.1 g Black pepper, ground
• 2 head Red onion
• 100 g Cherry tomato
• 1 bunch Parsley, fresh
• 320 g Tuna (canned in water)

Method

1. Boil the eggs in cold water, and when it starts to boil, cook for 10 minutes.
2. Drain the canned beans and corn and place in a large bowl.
3. Mix the oil with the vinegar, mustard and sugar, then season with salt and pepper.
4. Dice the spring onions and tomatoes, then drizzle with the dressing and add the chopped parsley.
5. Stir in the beans and corn and season with salt and pepper if necessary, then add the tuna.
6. Cool the eggs in cold water, chop them as you like and toss them in the salad.