I am a huge fan of salads and enjoy experimenting with whatever I have in my kitchen. I believe recipes are meant to be shared and enjoyed with others, which is why I’m sharing this simple salad idea with you guys. Through my blog, I mainly want to share easy, quick, unsophisticated recipes for those who, like me, have no previous experience in the kitchen. So, here’s the story behind the Tuna & red beans salad.
I was once having my friends over and wanted to prepare a quick salad that is fresh, nutritious, and flavorful. I was running late and had to move fast! After a quick scan of my kitchen cabinet, I decided on a Tuna and Red beans salad. I just love red beans! Not only is it a good source of iron, phosphorus, and potassium, but also an excellent low-fat source of protein. Combined with Tuna, a good source of heart-healthy Omega 3 fatty acids, they make a super healthy duo! I then added the Iceberg lettuce I had in my fridge, corn, cucumbers, and sprinkled pumpkin seeds because they provide healthy fats, magnesium, and zinc. Okay yes, they also look pretty as a topping. They’re missing in the picture because I was too eager to take a picture of the salad (eye roll). Long story short, the feedback was amazing, so I immediately jotted down this go-to salad recipe in my kitchen notebook!
Without further delay, below is the list of ingredients as well as the dressing I used. You can modify the quantities as needed and add the dressing you like.
Ingredients:
- 1 Iceberg Lettuce
- 2 Tuna cans
- 1 can of Red Kidney Beans
- 1 cup of corn
- 2 Cucumbers cut into cubes
- Pumpkin seeds
Dressing: Vinaigrette
- 3/4 cup Olive Oil
- 1/4 cup Red Vinegar
- 1 tbsp Mustard
- Pinch of salt
- Pepper
You can add the quantity, just make sure it’s always 3 part oil to 1 part vinegar.
Bon Appétit!