Printable Area
Tuna Bean Salad
From Cooking Channel
- Total Time:
- 1 hr 10 min
- Prep:
- 35 min |
- Inactive Prep:
- -- |
- Cook:
- 35 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 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
Directions
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.