Tomato, Tuna, and Bean Salad Recipe - Allrecipes.com
Tomato, Tuna, and Bean Salad Recipe
  • READY IN 20 mins

Tomato, Tuna, and Bean Salad

Recipe by  

"This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.
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Reviews More Reviews

Aug 30, 2013

I thought this was delightful, and so good for you! I did use the quinoa. It was very simple to put together and kept well as leftovers.

 
Jul 31, 2014

Perfect salad. Light and refreshing. The tuna and beans add just the right amount of protein for a perfect meal. The only change I made was adding some pepper. My daughter and I both loved this. Thank you Marcia for sharing.

 
Jun 05, 2013

I used red kidney beans in this. The flavors somewhat compete for attention, maybe the vinegar or the mustard should be reduced. More onion might have made this better. Overall, the taste was fine, but this didn't have a WOW factor.

 

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Nutrition

  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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