Crisp salad with red beans

I made this salad on a fasting day with fish disobedience. The fishless version is also great to eat in summer when we want something quick, vegan, or during fasting periods.

1. I used canned beans (255 g) because when it's not a large amount I prefer it that way. The first one I put in the bowl is the beans.
2. I add the red onion cut into small cubes, then the chopped green onion.
3. I opened a can of tuna and added the entire contents with oil over the beans. I also added a can of sardines with oil. You can put whatever fish you like, either just tuna or any combination you like.
4. I also added a tablespoon of soy sauce.
5. I diced the crisp vegetables, peppers, cucumbers, radishes and mixed them with the beans.
6. I also added a tablespoon of parsley and a tablespoon of dill.
7. The lettuce I cut up and added at the end.
8. Lemon juice, oil and a little vinegar, salt, pepper I poured over the whole mixture.
9. Optionally, a small can of cooked corn can be added. I didn't have any in the house and skipped putting it in this time.
10. I threw another tablespoon of parsley and dill over the whole mixture.
11. And finally I peeled the avocado, sliced it and sprinkled it straight onto the plate.

That's how a quick, very tasty and tasty salad looks like. You can toast a few slices of bread or eat it with 2-3 slices of cereal slabs.