Name: Tuna and White Bean Salad
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 1 ½ cups chopped peeled cucumber (1 medium); ½ cup chopped fresh parsley; ½ cup thinly sliced red onion; 1 ½ tablespoons fresh lemon juice; 1 tablespoon extravirgin olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 (15.5-ounce) can white kidney beans, rinsed and drained; 2 (6-ounce) cans chunk light tuna, drained; 1 (2-ounce) jar diced pimiento, drained

Sort by: Newest

Newest Oldest

ajablon22

02/27/2012

A delicious alternative to the usual mayo-soaked tuna salad!

pdwatson

08/23/2011

This is one of my favorite easy lunch recipes from CL. I usually substitute roasted red peppers for the pimento. It is quite tasty, easy to make, healthy, inexpensive and quite colorful with the red and green accents. I prefer to soak my own beans because I prefer the firmer texture of fresh-soaked beans, but if I am in a rush, I will use canned beans.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Tuna and White Bean Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Tuna and White Bean Salad

Account