Tuna and Bean Salad
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Tuna and Bean Salad
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
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.
Ingredients
- 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
Preparation
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.
Source : Canadian Living Magazine: November 2004
