Tuna and Bean Salad
Tuna and Bean Salad
Photography by Matthew Kimura
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 lemon juice
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- 1 can (6 oz/170 g) tuna, drained and broken into large chunks
- 1/2 sweet red pepper, diced
- 2/3 cup diced cucumber
- 2/3 cup thawed corn
- 3 tbsp minced 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
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