Tuna and Bean Salad
This classic tuna and bean salad is fast, easy, and delicious. It's the perfect protein-packed lunch and tastes especially good stuffed in a pita!
Prep Time7 minutes mins
Total Time7 minutes mins
Course: Salad
Cuisine: Italian
Keyword: tuna and bean salad
Servings: 2
- 1 can tuna (I prefer olive oil packed varieties... tastes much better!)
- 1 (14 fluid ounce) can red kidney beans mostly drained (I leave a little of the liquid in so it's not too dry)
- 1/4 small onion chopped
- 1 teaspoon olive oil (optional)
- Salt and pepper to taste
- Optional: Serve with pita bread
Put all ingredients into a bowl. Mix gently.
Cut pita in half and fill each half with the mixture.
The tuna and bean salad will keep in the fridge for a couple of days if you don't want to eat it all right away.
- I used a 85g/3 oz. can of tuna. Feel free to use a larger can! This is very much a dish where you can adjust ingredients to taste.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 359kcal | Carbohydrates: 47g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 908mg | Fiber: 15g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 6mg