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Kidney Bean Tuna Salad Recipe

Kidney Bean Tuna Salad Recipe

This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 1 cup canned kidney beans, rinsed and drained
  • 1 can (6 ounces) water-packed tuna, drained and broken into chunks
  • 1/3 cup chopped celery
  • 1/3 cup shredded cheddar cheese
  • 3 tablespoons sliced ripe olives
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Lettuce leaves, optional


  • 1. In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired. Yield: 2 servings.

Nutritional Facts

1 cup: 432 calories, 24g fat (7g saturated fat), 56mg cholesterol, 1026mg sodium, 22g carbohydrate (0g sugars, 6g fiber), 31g protein .

Reviews for Kidney Bean Tuna Salad

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Reviewed Mar. 3, 2015

"This recipe is so good and light. It makes a perfect side dish for just about any meat"

Reviewed Nov. 28, 2013

"I have made this many times and it is a favorite with everyone. Super awesome"

Reviewed Jul. 25, 2011

"Different but very good."

Reviewed Jun. 14, 2008

"I used Pinto Beans as I did not have any Kidney Beans. This makes very big servings for two. Very Good"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.