Tuna Salad with Beans


Tuna Salad with Beans

Recipe by Summit Natural Health CentreCourse: SaladsDifficulty: Easy


Prep time


Cooking timeminutes


  • 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

  • 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)

  • 1 large red bell pepper, finely diced

  • 1/2 cup finely chopped red onion

  • 1/2 cup chopped fresh parsley, divided

  • 4 teaspoons capers, rinsed

  • 1 1/2 teaspoons finely chopped fresh rosemary

  • 1/2 cup lemon juice, divided

  • 4 tablespoons extra-virgin olive oil, divided

  • Freshly ground pepper, to taste

  • 1/4 teaspoon salt

  • 8 cups mixed salad greens


  • Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl.
  • Season with pepper.
  • Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.