Tuna Pepper And Kidney Bean Salad Recipes

KIDNEY BEAN TUNA SALAD

Kidney Bean Tuna Salad image

This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1 cup canned kidney beans, rinsed and drained
1 can (6 ounces) water-packed tuna, drained and broken into chunks
1/3 cup chopped celery
1/3 cup shredded cheddar cheese
3 tablespoons sliced ripe olives
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
DRESSING:
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

Nutrition Facts : Calories 432 calories, Fat 24g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 1026mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 31g protein.

TUNA BEAN SALAD

Tuna Bean Salad image

Provided by Cooking Channel

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
6 ounces green beans, trimmed and sliced into 1/4-inch rounds
1/2 medium onion, finely chopped (about 1/2 cup)
12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup plain yogurt
1/4 cup tahini
1 large head red leaf lettuce, chopped (about 12 ounces)
Two 5-ounce cans white albacore tuna in oil, drained
1/2 teaspoon smoked paprika

Steps:

1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.

TUNA, BEAN AND SWEETCORN SALAD

Tuna, Bean and Sweetcorn Salad image

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

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

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

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