Tuna and bean salad

Tuna and bean salad

A healthy and nutritious salad packed with flavour. Serve with crusty bread for a delicious main meal. This recipe is also perfect as part of a buffet table spread.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Author Jacqueline Bellefontaine


  • 225 g green beans topped and tailed
  • 400 g can red kidney beans
  • 400 g cannellini beans
  • 400 g flageolet beans
  • 1 small red onion or 2 shallots thinly sliced
  • 2 x 185g can tuna in water drained

for the dressing

  • 2 tbsp extra virgin olive oil
  • 3 tbsp sherry vinegar
  • 1 tsp whole grain mustard
  • salt and freshly ground black pepper


  • Bring a pan of lightly salted water to the boil and add the green beans. Cook (blanch) for 3 minutes, then drain and refresh under running cold water. Drain again and cut into short lengths.
  • Drain and rinse the canned beans and place in a large serving bowl with the green beans and onions, then toss until well combined.
  • Break the tuna into chunks and place on top of the beans.
  • Place all the ingredients for the dressing in a small bowl or jug and whisk with a fork to combine. Pour over the salad and toss lightly before serving taking care not to break up the tuna too much.


Freeze: Not suitable
The salad will keep in the refrigerator, covered for up to 24 hours.