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Kidney Bean Tuna Salad

5 | 3 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Sandra Fisher, Missoula, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

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.

TEST KITCHEN APPROVED

Kidney Bean Tuna Salad

5 | 3 Reviews Add your review
Yield:2 servings
Prep:15 min
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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
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Directions

  1. 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

1 cup: 432 calories, 24g fat (7g saturated fat), 56mg cholesterol, 1026mg sodium, 22g carbohydrate (0 sugars, 6g fiber), 31g protein.
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