Description
A quick, nutritious, and flavorful Tuna and Bean Salad that combines protein-rich tuna with hearty kidney beans and fresh onion, lightly dressed with olive oil and seasoned to taste. Perfect for a light lunch or a healthy snack, this salad can be served on its own or stuffed inside pita bread for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 can tuna (preferably packed in olive oil for better flavor)
- 1 (14 fluid ounce) can red kidney beans, mostly drained (leave a little liquid for moisture)
- 1/4 small onion, chopped
- 1 teaspoon olive oil (optional)
- Salt and pepper to taste
Optional
- Pita bread for serving
Instructions
- Combine Ingredients: Put the tuna, kidney beans, chopped onion, olive oil (if using), salt, and pepper into a mixing bowl. Gently stir everything together to evenly distribute the flavors without breaking up the tuna too much.
- Prepare Pita: Cut the pita bread in half to create pockets suitable for filling. This step is optional if you prefer to eat the salad on its own.
- Serve: Fill each pita half with the tuna and bean mixture. Serve immediately for best freshness and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to two days, maintaining taste and freshness.
Notes
- Using tuna packed in olive oil adds richness and flavor compared to water-packed tuna.
- Leaving a bit of the bean liquid makes the salad less dry, but adjust based on your texture preference.
- For extra flavor, consider adding a squeeze of lemon juice or fresh herbs like parsley.
- This salad is a great source of protein and fiber, making it a balanced light meal.
- Best consumed within two days to ensure freshness and food safety.
