500 g (1 lb) new potatoes, halved or cut into bite-sized pieces
200 g (7 oz) fresh or frozen green beans
4 tablespoons olive or vegetable oil
1 red onion, thinly sliced
400 g (13 oz) can mixed bean salad or cannellini beans
2 x 120 g (3 3/4 oz) cans sardines in oil or brine, drained and flaked
1–2 tablespoons red or white wine or cider vinegar
rocket leaves, to serve (optional)
Cook the potatoes in a large pan of lightly salted boiling water for about 15 minutes or until just tender. Add the green beans for the final 3–5 minutes of cooking – they should be just tender by the time the potatoes are done. Drain and set aside.
Meanwhile, heat the oil in a frying pan and cook the red onion gently for 8–10 minutes until really tender and lightly golden. Stir in the mixed bean salad and heat gently for 2 minutes until warm. Remove from the heat and toss with the potatoes and flaked sardines, adding vinegar according to taste. Spoon into 4 dishes and serve immediately with rocket leaves, if desired.