1 Small box of corn
1 can of tuna
1 handful Young shoots
1Small can of cooked red beans
1 Green pepper quarter
1 small red onion
50g Cottage cheese
1tbsp. olive oil
Rinse the tomatoes then cut them into cubes. Drain the corn and kidney beans. Rinse the piece of pepper then cut it into thin strips.
Rinse and wring out the young shoots. Drain the tuna and then pull it apart. Peel and mince the onion.
Pour the fromage blanc in a bowl, salt and pepper and mix with the cream and olive oil.
Stir in the corn, tuna, red beans, pepper strips, red onion, diced tomatoes and young shoots, and serve with the cottage cheese sauce.
Tips and advice for corn salad with tuna:
At the last moment, sprinkle with basil leaves. You can also serve this salad with a vinaigrette sauce.