Tuna Pepper And Kidney Bean Salad Recipes

KIDNEY BEAN TUNA SALAD

Steps:

• In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

TOMATO, TUNA, AND BEAN SALAD

Steps:

• Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

ELBOW MACARONI AND KIDNEY BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
• Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.

TUNA BEAN SALAD

Steps:

• 1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper.
• 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.
• 3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.

TUNA, PEPPER AND KIDNEY BEAN SALAD

Steps:

• First, chop the lettuce and wash with the salad leaves. Then place in a large salad bowl. Place the tuna, drained, in the center.
• Using a non-stick frying pan, lightly grease it, then add the drained and washed kidney beans. Cook for 3-5 minutes on a medium heat until soft-ish. Meanwhile you can chop the bell peppers to edible sizes, Then tip the beans into your salad bowl.
• Return your pan to the heat and turn it to high. Once the pan is hot, place the peppers in and keep the pan moving. The pan should be so hot that the peppers sizzle and start to charcoalise quite quickly, you can add the seeds in now, once they are slightly black for flavour, add them to the salad.
• Finally add the avocado if you are using it, season to your desired taste and squeeze over the lemon juice.

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

TUNA, BEAN AND SWEETCORN SALAD

Steps:

• In a large bowl, mix the tuna lightly with the sweetcorn, onion and kidney beans.
• Season well with salt and pepper.
• Divide the salad leaves between two plates. Season lightly. Pile tuna salad on top.
• Drizzle over the olive oil and lemon juice. Sprinkle with chili powder. Serve with toasted bread.

TUNA AND BEAN PASTA SALAD

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.