Tuna And Bean Salad Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Tuna And Bean Salad

Recipe by  

"The combination of tuna with olive oil, lemon juice, and beans is inspired by the cuisine of Italy. The beans are green beans and cannellini beans, also known as white kidney beans. Serve cold or at room temperature."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. In a large bowl, mix together green beans, tuna, cannellini beans, chopped onion, olive oil, lemon juice, garlic, and cheese. Season to taste with salt and black pepper. Cover, and chill in the refrigerator for about 2 hours.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 2 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2005

WOW this is EXCELLENT!! I made two small changes added some sliced almonds and used lime juice since I was out of lemon. I served it on a bed of baby Romain lettuce. Thanks so much for a delightful new twist on tuna salad!!

 
Most Helpful Critical Review
May 08, 2007

My 1-year old is eating food with us now, but isn't a big fan of onions, so I omitted the onion and used onion powder instead. Because of that I had to add some extra seasonings, but it turned out great! I served it on a bed of lettuce with a little warm rice and it turned out great!

 
Aug 29, 2002

Very Good! So easy, and it tasted great. I served it on top of spinach leaves, but next time I will stuff it into a pita for a main dish sandwich.

 
May 12, 2004

Not bad flavor - but next time I would use fresh green beans or omit them entirely. The frozen ones had a bad "freezer" taste that is usually eliminated by cooking. Otherwise a healthy alternative to typical mayo based tuna salad.

 
Jun 08, 2005

Pretty good. I omitted the green beans. It was much better the next day as the tuna was not so "strong" and the flavors were blended. I used albacore tuna and served on baby spinich as a salad. Will make again when craving a different tuna salad. May try with kidney beans next.

 
Mar 19, 2004

Great, easy recipe- throw it all in and mix- all done! Lots of flavor- use on top of spinach leaves or filler in pita.

 
May 24, 2003

delicious! great blend of flavors-- the onion looks like it will be overwhelming, but it fits perfectly into the dish.

 
Jul 23, 2006

I made this for The Woman I Love. It made 2 plates for each of us over 2 days. I made my half exactly as written (with 1 tbsp of parmesan in my half), and omitted the parmesan for her. We both loved it - so nice and fresh and healthy. As it turns out, as much as I love cheese, I didn't really notice the parmesan in my half, so some people may choose to omit it. One minor thing: I used a very large red onion for this, and I thought it was too much, so others might be advised to use a medium or small one (or a half onion like one reviewer suggested). I had mine by itself, on a plate, and served hers on a bed of hearts of romaine - a great salad either way. I'm going to make a double batch for her next weekend, and so on. Thanks for a keeper of a recipe.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 125 mg
  • 5%

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

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