TUNA BEAN SALAD
Provided by Cooking Channel
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
- 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
- 3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.
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Rose Mini
[email protected]This salad is not worth the effort. It's just a bunch of canned ingredients mixed together.
Babib Dhimal
[email protected]This salad is a bit too bland for my taste. I added some salt and pepper to taste.
A2k gaming
[email protected]I'm allergic to tuna, so I used salmon instead. It was just as delicious!
Noor khan Noor khan
[email protected]This salad is also great served on a bed of lettuce.
Eddie Lopez
[email protected]I added some chopped celery and red onion to my salad for extra crunch.
Eurita Hiwat
[email protected]This salad is perfect for a summer picnic or barbecue.
Chidiebube Ifezue
[email protected]I'm not a huge fan of tuna salad, but this recipe changed my mind. It's so fresh and flavorful.
Sima Thapa
[email protected]This salad is a great way to use up leftover tuna. It's also a great source of protein and fiber.
haidar gharib
[email protected]I love that this salad is so easy to make. It's perfect for a quick and healthy lunch.
Daniel Hoptman
[email protected]The dressing is so flavorful and really brings the salad together.
Mafaz Mjm
[email protected]I've been making this salad for years and it's always a crowd-pleaser.
Modi Abbasi
[email protected]This tuna bean salad was a hit at my last potluck! Everyone loved the combination of flavors and textures.