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# Tuna Salad with Kidney Beans

> [!NOTE]
> **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

{{% steps %}}
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.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Nutritional Value**  
> Inspired by standard canned Mexican bean and tuna salads. Provides approximately 119 kcal per 100 grams.