Tuna Salad with Kidney Beans

This colorful summer salad is the perfect side dish for a grill out, to serve in taco shells or with fresh bread and pan-fried cheese. It’s fresh, juicy and crisp and once you try it you are hooked.

Loaded with protein, fiber and vitamins this salad is super healthy and a pescatarian’s dream.

Ingredients for 4 servings

500g Tomatoes

1 green or red bell pepper

1 yellow chili pepper

1 can (250g) kidney beans

juice of 2 limes

3-4 Tbsp Extra Virgin Olive Oil

Salt, Pepper to taste

1 medium onion

1 clove of garlic

2 cans of tuna in its own juice

How to prepare the salad

  • Start by draining your tuna and drain and rinse your kidney beans.
  • Mince your onion and garlic. I like to use a garlic press to mince the garlic but you can also cut it into very small pieces with a knife.
  • Make a vinaigrette with lime juice, olive oil, salt and pepper. I start with 1/2 tsp of salt but might add a little more before serving the salad.
  • Add the minced onion and garlic to the vinaigrette and set aside.
  • With a knife, score a small “x” into the bottom of each tomato. Give the tomatoes to a large bowl and cover with boiling water, set aside. This will help to peel your tomatoes.
  • Slice the bell pepper into thin strips and mince the hot chili pepper.
  • You should now be able to easily peel the skin off the tomatoes. Remove the seeds and cut the tomatoes into small pieces. This part always gets a little messy.
  • After all the cutting, slicing and peeling you can now give the tuna, kidney beans, tomatoes, chili peppers and sliced bell peppers into a large bowl.
  • Pour the vinaigrette over the salad and toss to coat.
  • Chill in the fridge for an hour before serving. Season to taste.

How to store the salad

Store in an airtight container in the fridge for up to 2 days.

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If you try this recipe and love it, please leave a comment below or tag me on Instagram Here

I also have this recipe on my YouTube channel Here