Bean and Tuna Salad
Bean and Tuna Salad
  • Yield: 4 servings
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Bean and Tuna Salad

By 2015-05-13

Key Points

  • Serving size: 300 grams
  • Before preparing dried beans, sort through for tiny pebbles or shriveled beans.
  • Dried beans need to be soaked before they are cooked.
  • The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off heat and allow beans to soak in the water for 1-2 hours. *Do not add salt to the soaking water. Drain water and rinse with fresh water.
  • To cook beans, cover soaked beans with fresh water and simmer for 1-2 hours. Do not let the beans dry out, beans should always be covered with water.

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Ingredients

Instructions

  1. Make the salad: In a large bowl, mix beans, onion, tomatoes and tuna.
  2. Make the dressing: In a small bowl, mix oil, lemon juice, garlic, salt and pepper. Mix well.
  3. Pour the dressing over the salad and serve cold.
  4. Refrigerate leftovers.

 

Nutrition facts per serving

Bean and Tuna Salad_9-2015

Photo Credit: “Tuna Salad” by Steve Johnson / CC BY 2.0