Kidney Bean Tuna Salad Recipes

TUNA AND BEAN SALAD

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

Tuna and Bean Salad image

Steps:

Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

TUNA, BEAN AND SWEETCORN SALAD

Make and share this Tuna, Bean and Sweetcorn Salad recipe from Food.com.

Provided by AmandaInOz

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Tuna, Bean and Sweetcorn Salad image

Steps:

In a large bowl, mix the tuna lightly with the sweetcorn, onion and kidney beans.
Season well with salt and pepper.
Divide the salad leaves between two plates. Season lightly. Pile tuna salad on top.
Drizzle over the olive oil and lemon juice. Sprinkle with chili powder. Serve with toasted bread.

Nutrition Facts : Calories 373.8, Fat 9, SaturatedFat 1.4, Cholesterol 27.7, Sodium 616.8, Carbohydrate 41.7, Fiber 8.8, Sugar 1.8, Protein 34.6

Ingredients

6 1/2 ounces chunk tuna, drained
5 1/2 ounces corn mixed with chopped peppers, drained
1/2 red onion, finely chopped
7 ounces red kidney beans, drained
salt and pepper
mixed salad green
1 tablespoon olive oil
2 teaspoons lemon juice
1 pinch chili powder

TUNA, RICE AND BEAN SALAD

If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 8

Tuna, Rice and Bean Salad image

Steps:

Combine ingredients.

Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g

Ingredients

2-2/3 cups cooked long-grain white rice, cooled
2 cups tightly packed torn mixed salad greens
3 cans (5 oz. each) tuna, drained, flaked
1 pkg. (16 oz.) frozen corn, thawed
1 can (15.5 oz.) kidney beans, rinsed
2 stalks celery, sliced
1/2 cup chopped red onions
1/4 cup KRAFT Tuscan House Italian Dressing

TOMATO, TUNA, AND BEAN SALAD

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Provided by Marcia

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

Tomato, Tuna, and Bean Salad image

Steps:

Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g

Ingredients

5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed
¼ teaspoon crushed garlic
¼ teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa
⅓ cup chopped fresh basil
2 tablespoons chopped onion
¼ cup grated Parmesan cheese, or to taste

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Kidney Bean Tuna Salad Recipes

TUNA AND BEAN SALAD

TUNA, BEAN AND SWEETCORN SALAD

Make and share this Tuna, Bean and Sweetcorn Salad recipe from Food.com.

TUNA, RICE AND BEAN SALAD

If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.

TOMATO, TUNA, AND BEAN SALAD

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

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