Recipe by my3girls
"This quick, cool summer or fall salad is very filling and suitable for a light-meal main dish."
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1 (8 ounce) package
1/2 (15 ounce) can
black beans, rinsed and drained
1 (6 ounce) can
tuna, drained and flaked
green onions, sliced
ground black pepper to taste
I liked the addition of the pasta to this tuna salad, but the ratio of tuna to pasta was off for us. Fortunately, I didn’t add all of the cooked pasta at one time, added about 3/4 of it, which probably equates to about 5-6 oz (rather than the 8 oz that I cooked). Adding all of the pasta certainly would be a way to stretch the budget, that’s for sure, but you will lose some of the tuna flavor. We don't eat bacon bits, so I cooked crisp a couple slices of bacon which worked out well. This recipe makes a lot, and in this house, this is definitely five main course servings, rather than a side dish. I added a bit of chopped red bell pepper which gave it a pop of color and a little crunch, and after I took the photo, added some green peas (great addition!). Hubby is much more of a tuna lover than I, and he REALLY liked it, and I LIKED it. Thanks for sharing.
I made this with some substitutions because I didn't have a couple of items. I added Mancini's Giardiniera to give it some kick. I didn't have bacon bits and my pasta box was bigger than 8 oz. so I added another can of tuna. I also threw in some Italian seasoning and my husband really liked it. I would like to make it as written sometime soon!
Delicious. Little less mayo and more bacon. Lemon adds great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Tuna Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 173
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