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Fast and tasty
Tuna and red bean salad

Tuna and Red Bean Salad

Tasty, filling, fast, and healthy - with no extra fuss! This tuna and red bean salad is very easy and quick to make, since it only needs canned goods and vegetables. The oil dressing complements and highlights the flavor of every component. And it takes no more than 20 minutes!

Julia

Recipe author

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Composition / ingredients

Servings:

Canned tuna

130

Canned beans (red)

230

Bell pepper

Cherry tomatoes

100

Onion (red)

Olives

Table vinegar (6%)

Dill (for garnish)

Olive oil

Lemon juice

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 26 % 5 g

Carbohydrates 42 % 8 g

102 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 20 min

Step 1:

How do you make a tuna and red bean salad? Gather the ingredients you'll need. Drain the canned beans and olives in a sieve to remove the liquid. Choose tuna canned in chunks or as fillets, not flaked. The tuna also needs to be drained of its liquid. Use firm, not-overripe cherry tomatoes so they cut cleanly and hold their shape. Use any herbs you like, optionally.
Step 2:

Peel and wash the red onion. Cut it into thin half-rings and put it in a suitable bowl. Pour vinegar over the onion and leave it to marinate for 10 minutes. Then drain off the vinegar.
Step 3:

Wash and dry the bell pepper. Remove the seeds and core. Cut the pepper into medium cubes.
Step 4:

Wash and dry the cherry tomatoes. Cut them with a sharp knife into 2 or 4 pieces, depending on their size. You can use regular tomatoes - in that case, cut them into small cubes.
Step 5:

In a small bowl, combine the dressing ingredients: olive oil, lemon juice, and ground black pepper. Mix everything well.
Step 6:

In a suitably sized salad bowl, combine the red beans, olives, tuna, red onion, tomatoes, and bell pepper. Pour the dressing over the salad and mix gently. Add salt if needed.
Step 7:

Wash the dill, dry it, and chop it finely.
Step 8:

Sprinkle the salad with herbs before serving. Enjoy!

To keep your eyes from stinging while you cut the onion, rinse the onion and knife with cold water. The cutting board won't absorb the unpleasant onion smell if you rub it with a piece of lemon before cutting.
Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and mix them, they fall apart into a shapeless mush and ruin the look of the salad.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).