Tuna and White Bean Salad


1 bunch purslane
400g (around 2 cups) cooked white beans
180g canned tuna in olive oil, cut into chunks
2 cucumbers, diced
12 cherry tomatoes
1 red pepper, diced
1 red onion, diced
a handful of chopped parsley

4 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

To make the dressing, mix the the olive oil, lemon juice, garlic, oregano, salt and pepper.
Place the salad ingredients in a bowl, toss them with the dressing and serve.


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