Tuna Bean Salad

You could prep this in advance and keep it in the fridge for a few days. Serve with a side salad or any leftover veg for easy lunches during the week.

Ingredients:

2 tins tuna (steak in spring water or olive oil, drained)
2 tins mixed beans drained & rinsed (these are sold in most supermarkets as a tin of mixed beans or 3 bean mix - alternatively mix a couple of different tins of beans yourself such as black beans, cannelleni, borlotti, black eyed, butter beans, chickpeas etc)
1 garlic clove minced
1/2 red onion diced or thinly sliced
1 stalk celery roughly chopped
1 tbsp apple cider vinegar (raw unfiltered with mother) or lemon juice
3 tbsp olive oil (cold pressed extra virgin)
1 tsp dijon mustard
Pinch salt
Pinch pepper
Optional - small handful fresh parsley or tsp of dried mixed herbs

Method:

Prepare garlic, onion, celery and herbs if using. Drain beans and tuna.
Add all ingredients to a bowl and mix.
Stores in an airtight container up to a week.