Tuna Bean Salad

From Cooking Channel
TOTAL TIME: 1 hr 10 min
Prep: 35 min
Inactive Prep: --
Cook: 35 min
YIELD: 4 servings


  • One 15-ounce can chickpeas, rinsed and drained
  • One 15-ounce can red kidney beans, rinsed and drained
  • 6 ounces green beans, trimmed and sliced into 1/4-inch rounds
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup plain yogurt
  • 1/4 cup tahini
  • 1 large head red leaf lettuce, chopped (about 12 ounces)
  • Two 5-ounce cans white albacore tuna in oil, drained
  • 1/2 teaspoon smoked paprika
      • recipe tools


        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.


        On TV

        ON AIR

        Get Cooking Channel on your TV.