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Kidney Bean Tuna Salad

 Kidney Bean Tuna Salad
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.
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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 equals 432 calories,

2 of 2

Kidney Bean Tuna Salad (continued)

Nutritional Facts: 24 g fat (7 g saturated fat), 56 mg cholesterol, 1,026 mg sodium, 22 g carbohydrate, 6 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.