Tuna Bean Salad
Tuna Bean Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 711
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 78
- Dietary Fiber
- 23
- Sugar
- 22
- Protein
- 45
- Cholesterol
- 30
- Sodium
- 2031
- Total: 1 hr 10 min
- Prep: 35 min
- Cook: 35 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 711
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 78
- Dietary Fiber
- 23
- Sugar
- 22
- Protein
- 45
- Cholesterol
- 30
- Sodium
- 2031
- Total: 1 hr 10 min
- Prep: 35 min
- Cook: 35 min
Ingredients
One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
6 ounces green beans, trimmed and sliced into 1/4-inch rounds
1/2 medium onion, finely chopped (about 1/2 cup)
12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup plain yogurt
1/4 cup tahini
1 large head red leaf lettuce, chopped (about 12 ounces)
Two 5-ounce cans white albacore tuna in oil, drained
1/2 teaspoon smoked paprika
Directions
- 1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
- 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
- 3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.
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