Tomato, Tuna, and Bean Salad

Tomato, Tuna, and Bean Salad

Marcia 4

"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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20 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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.

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 th...

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...