Tested till perfect Tuna and Bean Salad
Tuna and Bean Salad
Photography by Matthew Kimura

Tuna and Bean Salad

It can get boring sending a sandwich every day for lunch so turn to hearty salads, such as this one, for a change. Send along a whole wheat pita pocket and a spoon so your child can scoop this tasty salad into the pita.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


  • 3 tbsp 3tbsplemon juice
  • 1 tbsp 1tbspvegetable oil
  • 1 tsp 1tspsesame oil
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspground cumin
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1 can (6 oz/170 g) 1can (6 oz/170 g)tuna, drained and broken into large chunks
  • 1/2 1/2sweet red peppersweet red peppers, diced
  • 2/3 cup 2/3cupdiced cucumber
  • 2/3 cup 2/3cupthawed corn
  • 3 tbsp 3tbspminced fresh mint
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In bowl, whisk together lemon juice, vegetable oil, sesame oil, garlic, cumin, salt and pepper. Toss with kidney beans, tuna, red pepper, cucumber, corn and mint.

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