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TEST KITCHEN APPROVED

Kidney Bean Tuna Salad

Name: Kidney Bean Tuna Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup canned kidney beans, rinsed and drained; 1 can (6 ounces) water-packed tuna, drained and broken into chunks; 1/3 cup chopped celery; 1/3 cup shredded cheddar cheese; 3 tablespoons sliced ripe olives; 2 tablespoons finely chopped red onion; 2 tablespoons minced fresh cilantro; DRESSING:; 2 tablespoons olive oil; 2 teaspoons white wine vinegar; 2 teaspoons lemon juice; 1 garlic clove, minced; 1 teaspoon dill weed; 1/4 teaspoon salt; 1/4 teaspoon pepper; Lettuce leaves, optional

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Sandra Fisher, Missoula, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.

TEST KITCHEN APPROVED

Kidney Bean Tuna Salad

3 Reviews Add your review

Yield:2 servings

Prep:15 min

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Ingredients

1 cup canned kidney beans, rinsed and drained
1 can (6 ounces) water-packed tuna, drained and broken into chunks
1/3 cup chopped celery
1/3 cup shredded cheddar cheese
3 tablespoons sliced ripe olives
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
dressing:

2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

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Directions

1
In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.