Tuna Bean Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Cook: 35 min
  • Yield: 4 servings
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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


  1. 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. 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper. 
  3. 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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