In the hot summer I love making all types of different salads for lunch or dinner. It's such a refreshing way to enjoy a meal and the best part is you don't have to slave away in front of a hot stove. I came up with this salad not long ago and really loved the flavour combinations I came up with. Although bean and tuna salads are not a new thing I always like to create my own flare to an already existing idea. The best part about this dish is that it only got better the next day! As they say it's nutritious and delicious! Give this a try this summer.

Serves 4


  • 1 can (540 ml) mixed beans, drained and rinsed
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1/2 cup carrot, diced
  • small onion, chopped finely
  • 1 medium sized tomato, chopped
  • 2 cans of tuna, chunky style
  • coarse salt and freshly cracked black pepper
  • 4 tbsp extra virgin olive oil
  • juice of one lemon
  • 3 tbsp red wine vinegar
  • few dashes of tabasco
  • 3 tbsp fresh dill, chopped

In a large mixing bowl, add in the beans, celery, bell pepper, carrot, onion, and tomato. Lightly toss using your clean fingers, then add in the chunky style tuna and lightly break it up using a fork. Sprinkle in salt and pepper to taste.

In a small bowl, whisk together the oil, lemon juice, red wine vinegar and tabasco, then pour it onto the salad. Add in the chopped fresh dill and toss the salad lightly. Taste the bean salad and see if needs more seasoning or olive oil. Note: sometimes the tuna will dry out the salad so you may need to add a bit more olive oil. Place the salad into the fridge for a good 30 minutes before serving or you can leave overnight if you wish. Enjoy!

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