Salad with tuna and kidney beans

Kidney bean and tuna salad

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I recommend the following salad for everyone who likes combining canned tuna with vegetables. In salads, you can combine any kind of ingredients. Sometimes those ingredients are carefully selected, other times all sorts “leftovers” from the fridge end up in the salad. Either way, it’s worth making salads from any ingredient as they are fast to prepare, filling and perfect for many occasions. They work well when served for lunch as well as appetizers. All in all, a lot of positive things can be said about salads.

Today, I would like to convince you to make tuna salad with kidney beans. You can already find one recipe for tuna salad made with rice and pineapple on this blog. If you like the combination of fruits and fish, you need to try that salad. The other recommendation, like today’s recipe for tuna salad, combines fish with veg which in this case is canned kidney beans, pickled peppers and green onion. I flavoured the salad to taste with some mayonnaise, salt an pepper. This kidney bean and tuna salad is filling, very quick to prepare and can be served for lunch.

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Salad with kidney beans and tuna
Tuna salad

Ingredients for tuna salad.

  • 250 g canned kidney beans
  • 120 g tuna in brine
  • 200 g pickled peppers
  • 2 big green onion
  • 1 tablespoon of olive oil
  • 1tablespoon of lemon juice
  • 1 tablespoon of sour cream
  • a pinch of salt
  • a pinch of pepper
  • 100 g grated Gouda cheese
  • 2 tablespoons of mayonnaise

How to make tuna and kidney bean salad.

Pour out the brine from the tuna and kidney beans. Put the tuna, beans, pickled peppers cut into strips, finely chopped green onions and grated Gouda cheese into a bowl.

Combine mayonnaise, cream, lemon juice, olive oil, a pinch of salt and pepper in a cup. Pour the ingredients from the cup over the ingredients in the bowl and mix gently. Chill the salad in the fridge before serving.

Kidney bean and tuna salad
Tuna salad

Good to know when making tuna and bean salad.

The amounts of ingredients in the recipe are enough to prepare 5 to 6 servings.

If you’re making a salad for more people, double the amounts of ingredients.

I used tuna in its own brine, however, you can also use tuna in water or in oil.

I added very little salt as the cheese is salty and the mayonnaise also gives the salad a salty taste. If you think the salad is not salty, add a little more salt.

Do you like kidney beans? If so, try our recipe for Kidney bean and mushroom pate.

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