Best Tuna Pepper And Kidney Bean Salad Recipes

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

WHITE BEANS AND TUNA SALAD

White Beans And Tuna Salad image

Provided by Marian Burros

Categories salads and dressings

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups dry white kidney, marrow, Great Northern or navy beans
2 quarts water
1/4 cup olive oil
1 tablespoon lemon juice
Salt to taste and lots of freshly ground black pepper
1/4 cup finely chopped green onion
2 tablespoons minced parsley
1 (7-ounce) can tuna, preferably packed in olive oil

Steps:

Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
To serve, drain tuna, break into chunks and place on top of beans.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 43 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1011 milligrams, Sugar 3 grams

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.