Tuna Bean Salad

Hanan Hussein


This is a very nourishing and filling salad that can be considered a full meal unto itself. It is also very versatile where you can add any ingredients that you like or omit any that you don't like. And best of all it can be put together in minutes with ingredients that are usually available on hand in everyone's fridge and pantry.


★★★★★ 1 vote

8 - 12
15 Min
10 Min
Stove Top


  • 4
  • 2 can(s)
    navy, northern or any white beans
  • 2 can(s)
    tuna, packed in water
  • 1/4 c
    sliced black olives
  • 1
  • 1/2
    red,yellow and green bell peppers
  • 1 large
  • 3 Tbsp
    olive oil, extra virgin
  • ·
    zesty italian salad dressing

How to Make Tuna Bean Salad


  1. Hard boil the eggs and cool them.
    Drain the beans (do not rinse).
    Drain the tuna and flake into chunks.
    Dice the tomatoes, peppers and pickle.
  2. Peel 3 eggs, chop them.
    In a large bowl mix together beans, tuna, olives, chopped eggs, diced tomatoes, peppers and pickles and mix well.
    Cover and chill in the fridge till ready to serve.
  3. Before serving add the olive oil and salad dressing, mix well then flatten the surface.
    Peel the remaining eggs and slice 2 of them into circles and arrange on top of the salad all around, cut one egg into wedges and arrange like a flower in the center.

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