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Tuna and Bean Salad
This classic tuna and bean salad is fast, easy, and delicious. It's the perfect protein-packed lunch and tastes especially good stuffed in a pita!
Prep Time
7 mins
Total Time
7 mins
Servings: 2
Calories: 359 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 1 can tuna (I prefer olive oil packed varieties... tastes much better!)
- 1 (14 fluid ounce) can red kidney beans mostly drained (I leave a little of the liquid in so it's not too dry)
- 1/4 small onion chopped
- 1 teaspoon Olive oil (optional)
- salt and pepper to taste
- Optional: Serve with pita bread
Instructions
- Put all ingredients into a bowl. Mix gently.
- Cut pita in half and fill each half with the mixture.
- The tuna and bean salad will keep in the fridge for a couple of days if you don't want to eat it all right away.
Cup of Yum
Notes
- I used a 85g/3 oz. can of tuna. Feel free to use a larger can! This is very much a dish where you can adjust ingredients to taste.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Calories
359kcal
(18%)
Carbohydrates
47g
(16%)
Protein
30g
(60%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
155mg
(6%)
Potassium
908mg
(26%)
Fiber
15g
(60%)
Sugar
1g
(2%)
Vitamin A
33IU
(1%)
Vitamin C
3mg
(3%)
Calcium
61mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 30g | 60% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 155mg | 6% |
| Potassium | 908mg | 19% |
| Fiber | 15g | 60% |
| Sugar | 1g | 2% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 61mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.