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Tuna Bean Salad

9 ingredients · 10 minutes · 3 servings


1. In a large mixing bowl combine the oil, red wine vinegar, and Dijon mustard.


2. Add the green beans, mixed beans, cherry tomatoes, bell pepper, and tuna, and mix well. Season with salt and pepper to taste.


3. Divide between plates or bowls and enjoy!


Leftovers: Refrigerate: in an airtight container for up to three days.


Serving Size: One serving is approximately 1 1/2 cups.


More Flavor: Add fresh herbs, garlic, red or green onion, or other veggies.


No Mixed Beans: Use chickpeas, lentils, or white beans instead.


No Tuna: Omit or use canned salmon instead.


Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained

3 tbsps Extra Virgin Olive Oil
3 tbsps Red Wine Vinegar
1 tbsp Dijon Mustard
2 cups Green Beans (trimmed, chopped, and blanched)
1 cup Mixed Beans (cooked, rinsed well)
1/2 cup Cherry Tomatoes (halved or quartered)
1/2 Red Bell Pepper (diced)
1 can Tuna (drained, flaked with a fork) Sea Salt & Black Pepper (to taste)
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