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
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        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.


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