Tuna Salad with Kidney Beans and Mixed Greens
645 kcal · 55 g protein · 10 minutes · 1 servings
This hearty and nutritious tuna salad combines protein-rich tuna and kidney beans with fresh mixed greens, enhanced by a touch of olive oil and the sharpness of red onion. It's a balanced meal perfect for a healthy lunch or light dinner.
645 kcal
55 g protein
10 minutes
Ingredients
- Canned tuna in water 5 oz drained
- Kidney beans 1/2 cup
- Mixed greens 2 cups
- Olive oil 1 tbsp
- Red onion 1/4 cup sliced
Method
-
Prepare Ingredients.
Drain the canned tuna thoroughly to remove excess water. Rinse the kidney beans under cold water if using canned, then drain well. Wash and dry the mixed greens to remove any grit. Thinly slice the red onion.
Tip: Use a salad spinner to dry the greens quickly and thoroughly. -
Combine Salad Components.
In a large bowl, add the mixed greens, kidney beans, sliced red onion, and drained tuna. Gently toss to mix the ingredients evenly without breaking up the tuna too much.
Tip: Handle the tuna gently to keep it in chunks for better texture. -
Add Olive Oil Dressing.
Drizzle 1 tablespoon of olive oil over the salad. Toss again gently to coat all ingredients with the olive oil, which adds flavor and healthy fats.
Tip: You can add a pinch of salt and pepper here if desired for extra flavor. -
Serve.
Transfer the salad to a serving plate or bowl. Enjoy immediately as a fresh, protein-packed meal.
Tip: Serve with a slice of whole grain bread or a lemon wedge if you like.
Pro tips
- To enhance flavor, chill the salad for 10 minutes before serving.
- Add fresh herbs like parsley or cilantro for a fresh twist.