Mexican Tuna & Bean Salad

This no-cook spicy salad is perfect for a supper in a flash. Adapted from BBC Good Food. Instead of salad dressing you could use a teaspoon of pesto for a more Italian flavour. Or Make it with your own salad dressing: Mix 3 tbsp olive oil with a squeeze lemon juice, then season to taste.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 2  large  pita bread
• 1 (14 ounce)  can mixed  beans, drained and rinsed
• 1  avocado, sliced
• 4  large tomatoes, deseeded and chopped
• 4  scallions, sliced
• 1  red chili pepper, chopped
• 1 (14 ounce)  can tuna in water, drained
• 3  tablespoons  French dressing (homemade or bought)

Directions

1. Toast the pita breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, scallions and chili. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pita. Mix gently and serve straight away.