Tuna Salad with Kidney Beans

Recipe Summary
A convenient, nutritious, and high-protein salad made with red kidney beans, canned tuna, and fresh vegetables.

Ingredients

Ingredient Amount Notes
Red kidney beans 400 g Drained weight, rinsed and drained
Canned tuna ~300 g Drained
Canned corn 170 g
Carrot 1 medium Grated
Red bell pepper 1 Finely diced
Onion 1 small Finely chopped
Garlic 1 clove Grated or finely minced
Olive oil 2–3 tbsp
Lemon juice 1/2 lemon Freshly squeezed
Red pepper flakes 1 pinch Adjust to taste
Salt - To taste

Instructions

  1. Prep the Ingredients

    Rinse and drain the red kidney beans. Drain the liquid from the canned tuna.

  2. Combine the Ingredients

    In a large salad bowl, add the drained kidney beans, drained tuna, sweet corn, grated carrot, diced red pepper, onion, and garlic.

  3. Dress and Toss

    Drizzle the olive oil and lemon juice directly over the bowl, then season with salt and red pepper flakes. Toss gently with a spoon until evenly combined.

Useful Notes

Nutritional Value
Inspired by standard canned Mexican bean and tuna salads. Provides approximately 119 kcal per 100 grams.