Description
A quick and delicious recipe for a refreshing kidney bean and tuna salad.
Ingredients
Scale
- 1 can of kidney beans, drained and rinsed
- 1 can of tuna, drained
- 1 small red onion, diced
- 1 bell pepper, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the drained kidney beans and drained tuna.
- Add the diced red onion and chopped bell pepper to the bowl.
- Drizzle the olive oil and lemon juice over the mixture.
- Season with salt and pepper to taste.
- Gently toss all the ingredients together until well combined.
- If desired, garnish with fresh parsley before serving.
- Serve chilled or at room temperature.
Notes
- This salad is great for meal prep and can be stored in the refrigerator for a few days.
- Feel free to add other vegetables or herbs as desired.
- Prep Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg