It may seem that a salad with tuna and beans is too ordinary to take on. But in fact, everything is not so trite. You will also understand this when you read the ingredient lists in the recipes below.

Simple recipe

Stages of cooking salad with tuna and beans:

1. Open the jar, remove the fish and knead it with a fork onto the fibers;
2. Beans open, drain the brine and add the beans to the fish;
3. Rinse cherry, cut into quarters;
4. Add them to other components;
5. Rinse green onions, finely chop with a sharp knife;
6. Add oil, citrus juice and spices;
7. Season with black pepper, cool and serve.

Salad with tuna, apple and red beans

• 1 can of tuna;
• 60 ml of mayonnaise;
• 1 can of red beans;
• 1 onion;
• 1 green apple.

Time is 25 minutes.

Calories - 141.

Procedure:

Salad with canned tuna, beans and tomatoes

• ½ lemon;
• 15 ml of honey;
• 5 g of mustard;
• 60 ml of olive oil;
• 1 tomato
• 300 g of tuna;
• 1 bunch of tarragon;
• 180 g of black beans;
• 15 ml apple cider vinegar;
• 1 bunch of arugula;
• 1 bell pepper;
• 1 red onion.

Time is 45 minutes.

Calories - 122.

Assembly method:

1. Rinse beans, add water for a day;
2. After this, drain the water, replace it with a new one;
3. Place the beans on the stove, bring them to readiness;
4. Salt and remove from heat;
5. Open a jar of fish, drain the liquid, and remove the meat itself, take it apart with a fork;
6. Peel, wash and chop onions with feathers;
7. Pour it with vinegar and leave for thirty minutes;
8. Wash the tomato, make cuts on it;
9. Boil some water for him and blanch it;
10. Then shift to cold water, peel and chop the fruit;
11. Rinse the pepper, core and chop the pepper into strips;
12. Remove onions from vinegar, and squeeze juice out of lemon;
13. Add honey and mustard, oil to citrus juice;
14. Put beans, tomatoes, washed arugula, onions, peppers and almost the entire dressing in a salad bowl;
15. Put on top of tuna and pour the rest of the dressing;
16. Rinse the tarragon, chop and sprinkle the dish with them.

  It would seem that dumplings do not need to be finalized, but even this dish can be made even tastier by preparing it.

The technology of home brewing is very complex, but we will reveal some of it to you.

What is kebbe and how to cook this exotic dish read.

Salad with canned tuna, white beans and eggs

• ½ lemon;
• 1 can of white beans;
• 1 red onion;
• 1 can of tuna;
• 3 eggs;
• 3 feathers of chives;
• spice.

Time is 35 minutes.

Calories - 95.

How to cook:

1. Open a jar of tuna and beans, drain the liquid and put both products in a dish;
2. Slightly knead the resulting mass with a fork;
3. Peel, rinse and add red onions to other components;
4. Pour them with oil and lemon juice;
5. Season with spices to taste and with a wedge to rinse and crumble;
6. Put eggs in a stewpan, boil them;
7. After that, cook for a quarter of an hour, peel and cut into halves;
8. Put on top of the salad, sprinkle with black pepper and to the table.

Nicoise with tuna and green beans

• 1 bunch of salad;
• 15 ml of lemon juice;
• 4 tomatoes;
• 160 g of tuna in oil;
• 3 eggs;
• 8 anchovy fillets;
• 3 onions;
• 30 g of olives;
• ½ bell pepper;
• 1 slice of garlic;
• 220 g of green beans;
• 8 sheets of basil;
• 10 ml of olive oil;
• 20 ml of wine vinegar.

Time is 45 minutes.

Calories - 81.

Cooking Method:

1. Pour oil into the bowl, add vinegar to it and mix;
2. Peel the garlic, pass it through the crush;
3. Rinse and finely chop the basil;
4. Add both ingredients to the bowl to the rest;
5. Season with spices to taste, mix and let it brew;
6. Rinse green beans, cut ponytails;
7. Put in a saucepan, add water and salt;
8. Put on gas, bring to a boil and cook for five minutes;
9. After cooking, rinse the pods with ice water so that they remain crispy;
10. Transfer them to the stewpan, add a little oil and the remaining garlic;
11. Cook, stirring, for one minute;
12. Sprinkle with lemon juice and remove from heat, put in a bowl;
13. Rinse the lettuce bunch, take it apart with leaves and tear it into small pieces;
14. Wash the tomatoes, cut them into parts;
15. Wash onions after peeling, crumble it;
16. Put the eggs in a pan with water and place on the stove;
17. Bring to a boil and cook for fifteen minutes;
18. After this, cool and cut into slices;
19. Cut olives in halves, eliminating brine;
20. Rinse the pepper and cut into strips;
21. Put salad pieces, onions, tomatoes, beans and then pepper in a salad bowl;
22. If there are a lot of ingredients, repeat the layers several times;
23. Pour in the seasoned dressing, put tuna, eggs, olives and anchovies.

Potato Salad Recipe with Tuna and Green Beans

• 45 ml of wine vinegar;
• 1 can of tuna;
• 1 onion;
• 230 g of cherry;
• 250 g of frozen beans;
• 30 ml of olive oil.

Time is 35 minutes.

Calories - 74.

How to cook:

1. Peel and rinse the potatoes, put them in a pan with water;
2. Put on the stove, bring to a boil and cook for twenty minutes;
3. During this time, get the beans and pour it into a saucepan with water;
4. From the moment of drilling, cook for five minutes, then rinse immediately with running water;
5. Drain the water from the finished potato, cool it into slices for a dish;
6. Wash the cherry, cut into quarters;
7. Add them to the potatoes with onions, which are already peeled, washed and chopped;
8. For dressing, mix the oil with vinegar, add a little greens and red pepper;
9. Pour dressing into the salad, add green beans;
10. Put fish on top, a little greens to taste, mix and serve.

How to make a salad with tuna and chicken

• 450 g of chicken;
• 70 g mayonnaise;
• 180 g of tuna;
• 45 ml of cucumber sauce;
• 190 g of raisins;
• 15 ml of honey;
• 15 g mustard;
• ½ apples.

Time is 45 minutes.

Calories - 200.

1. Rinse the chicken, cut off the fat and dry the fillet;
2. Put in a pan, add water and add spices;
3. Put on the stove until boiling, then remove the foam and cook for thirty minutes;
4. Remove the finished meat from the fire along with the container and cool it in the broth;
5. After that, remove, chop with a knife or tear into fibers;
6. Remove the tuna from the jar, chop it and mix with chicken;
7. Mix mayonnaise, mustard, honey and cucumber sauce;
8. Peel the apple, cut into cubes;
9. Add it to meat with fish along with raisins;
10. Pour salad dressing, mix and cool before serving.

Recipe for Salad with Tuna and Rice

• 1 onion;
• 160 ml of mayonnaise;
• 170 g of rice;
• ½ lemon;
• 1 can of tuna;
• 3 eggs;
• 1 cucumber;
• 80 g of cheese.

The time is 40 minutes.

Calories - 237.

How to work with products:

1. Peel, wash, chop the onion into small cubes;
2. Fold in a bowl, squeeze lemon juice and set aside for thirty minutes;
3. After that, mix it with tuna, sorted into fibers;
4. Rinse the rice until transparent, pour in a saucepan and pour in enough water;
5. Put on the stove, bring to a boil and salt, cook for twenty minutes;
6. Then close the lid and let stand another quarter of an hour;
7. Rinse the cucumber, grind it with a grater;
8. Put the eggs in a saucepan, boil them until cooked in boiling water;
9. Then cool, peel and grate with cheese;
10. Collect the salad in layers, starting with rice, then cheese, fish with onions, cucumber and egg;
11. Repeat layers if necessary, not forgetting to grease each of them with mayonnaise.

How to make tuna and avocado salad

• 140 g of lettuce;
• 1 avocado;
• 5 ml of lemon juice;
• 3 eggs;
• 30 ml of olive oil;
• 1 can of tuna;
• 4 yellow cherry.

The time is 40 minutes.

Calories - 129.

Cooking:

1. First of all, lay eggs in a stewpan, pour them with water;
2. Then put on the stove and wait for boiling;
3. From now on, cook foods until cooked;
4. Cool them, peel and cut into slices;
5. Rinse lettuce leaves, tear in small pieces;
6. Open the tuna, drain the liquid and take apart the fish meat with a fork;
7. Add ingredient to pieces of salad;
8. Wash avocados, cut in half, remove the stone;
9. Next, cut the pulp with a net, remove the cubes with a tablespoon and add to the salad;
10. Rinse and chop the cherry, also add to the bowl;
11. Mix oil with lemon juice, season with salad;
12. Stir, garnish with egg slices.

In order for your tuna to be as tasty, fresh and of high quality as possible, it is very important to know how to choose the right tin can. It must be whole, dry, in no case swollen. Also remember that there should not be scratches, cuts, marks from bumps or swelling. And last but not least, see the deadline for final implementation.

You can use absolutely any greens to make a salad with tuna and beans more fresh or bright. It can be tarragon, rosemary, basil, thyme, micro green, marjoram, cilantro and so on.

Mayonnaise, of course, will be tastier if it is homemade. It will take ten minutes to prepare it, but what experience and taste you will get in the end! Beat eggs, mustard, sugar, lemon juice and salt until smooth. Add all ingredients to taste. After that, continuing to whisk, start pouring oil until the mass becomes like a sauce.

The snacks that we have offered you are not only delicious, but also healthy. Indeed, in each salad there is fish and certain vegetables or even root crops. A dish can be a nutritious snack or a full meal for everyone.

Step 1: Prepare the beans.

Open a can of canned beans and, holding the metal cap with your palm, drain the excess liquid into the sink. You can also use a tablespoon for convenience, the main thing is not to let the beans leave the jar after the water.

Step 2: Prepare canned tuna.

Just like a jar of white beans, open a jar of tuna and drain the oil. Knead the tuna meat into medium-sized pieces. It’s best to do it with a fork.

Step 3: Prepare the onion.

Remove the husks from the onion and cut off the ends. If your onion has a very astringent smell or taste, then it is best to scald it with boiling water before starting cooking. For this dish, it is best to crumble this vegetable into small cubes.

Step 4: Prepare the parsley.

Rinse greens with warm water, folding in a colander. After washing, shake off excess moisture, cut off unnecessary stems, and crush the leaves into small pieces.

Step 5: Prepare the tomatoes.

Put the cherry tomatoes in a colander and rinse under a stream of warm or hot water, brush off the same way as greens. Cut each tomato into two halves or quarters if you like smaller slices.

Step 6: Mix the salad ingredients.

Fold all prepared foods in a salad bowl, add salt, pepper, lemon juice and mix. After the tomatoes and onions give some juice, season the salad with olive oil and mix well again. The preparations are finished, you can serve the finished salad of tuna and beans on the table!

Step 7: Serve the tuna and bean salad.

Serve the salad immediately after cooking or slightly chilled. Put it in portioned dishes and enjoy a hearty, refreshing and delicious salad with pleasure.
Enjoy your meal!

Of course, instead of cherry tomatoes, you can use ordinary ones.

Some recipes also add pickled cucumbers and garlic to the salad.

It is not necessary to use purchased lemon juice, you can squeeze the juice of half a lemon on your own.

Many hostesses and cooks, when compiling the menu of the festive table, want to nourish guests wholesome and useful. The right choice will certainly be a salad with tuna and beans. Having prepared it, you can kill a bunch of "hares." Firstly, it is the undoubted and irrefutable benefit of the ingredients. Secondly, the ease of preparing cold snacks. Thirdly, the taste of the dish is fresh and without soreness.

Tuna is the most favorite fish in Japan. To taste, his meat is similar to veal. And this marine three-meter "calf" is simply stuffed with vitamins and minerals. But red beans are not far behind. Bean kernel as a pantry with supplies. It itself is a complete balanced product. Therefore, a tandem salad of tuna and beans will give the body even more benefits. After all, it is not without reason that in the same Japan they say about delicious fish that this is food for the most intelligent.

Composition:

• Canned tuna (1 can) - without oil, in its own juice.
• Canned red beans (1 can) - or about 2/3 cups of beans, soak for 6-7 hours in cool water or overnight, and then boil.
• Onion (1 pc.) - One small onion is enough.
• Potatoes (1 pc) - baked in foil or boiled.
• Fresh cucumbers (2-3 pcs)
• Mayonnaise (3-4 tbsp) - or yogurt is not sweet
• Parsley (if desired)

Cooking:

Gently drain the excess sauce from the can of tuna, put the pieces in a salad bowl and knead the fish with a fork. When choosing canned food, pay attention to the composition of the product. Sometimes the fish inside already has a chopped look. Vegetable oil may also be added. By the way, it is better not to remove natural juice to the last drop, but to leave a little. It will make the taste of tuna more juicy and tender.

   Wash the potatoes thoroughly and dry if you plan to bake in the oven. Vegetable is best baked in foil. Then it will be more suitable in quality for the salad. If you want to cook, then carefully monitor the process to avoid boiling. After cooling, peel and cut into small cubes and add to the mashed fish. It is advisable to mix them immediately so that the taste of tuna passes onto the potatoes and soaks it.

   Rinse cucumbers thoroughly, cut off the skin if it is rough. Also cut into small pieces and send to the salad bowl.

   Peel and chop the onion as small as possible and put in a salad bowl. You can pre-marinate in a solution of 0.5 cups of a mixture of water and vinegar or lemon juice, 1 tsp. sugar and 1/2 tsp salt for 2-3 minutes. This will remove excess bitterness if the onion is very “evil” and add a touch of piquancy to the salad. Instead of the usual classic onion, you can put red Yalta. He will give the dish a delicate sweetness.

   Strain the red canned beans, if desired, rinse with running drinking water, do not forget to discard on a sieve, and then put in a salad bowl. If raw beans are used, then after nightly pre-soaking, they should be boiled until tender. You can add a teaspoon of soda to the boiling water to speed up the process.

   Add chopped greens to leaf parsley, leaving dumb for decoration.

   Season with mayonnaise, stir and salt if necessary. If the use of purchased mayonnaise contradicts the concept of healthy food, then it’s easier to make it yourself from a fresh chicken egg and 0.5 cups of any oil (preferably olive or refined sunflower). You should also add some salt, sugar, mustard and lemon juice to the sauce when whipping. And you can do without mayonnaise as such. To do this, simply use canned tuna along with the fill.

   Salad ready. Enjoy your meal!

How to decorate and what else to add to the salad

For a festive table, you can decorate canned tuna salad with beans by “pockets” of thinly sliced \u200b\u200balong a large cucumber, in which, if desired, put leaves of parsley, beans or olives of any color. On the top of the salad you can put a “aster” of a small tomato, which will go perfectly to taste with the other components of the snack. “Lace” made of thin rings of onion looks very original. Snack can also be laid out in layers on a flat dish or in portioned outlets. Make the first layer of potatoes, then tuna, cucumbers, onions, then grease with mayonnaise and lay out the beans in an even layer, sprinkling it with herbs.

The fresh harmonious taste of this dish will surely please guests, especially it will appeal to eaters who monitor their health. The fact that the appetizer is going, like a designer in a matter of minutes (subject to the availability of ready-made components), makes it a favorite for many. The salad will be a full dinner for the family, it can be taken in a container with you to work or on a picnic. For a change, beans can be replaced with boiled beans, or canned with hot pepper in tomato for a complete sensation.

According to the rules of a balanced diet, one day a week should be done fish. After tasting a bean-tuna salad, you are sure to include it in your diet. Enjoy your meal!

For dinner, this is exactly what a modern, active, busy and health-conscious woman looks after. Cooking will not take much time, it will saturate well with healthy products and will not overload the digestive system at night. And for the rest of the family, if they do not want to limit themselves to just salad, you can cook something else.

About the benefits of the salad "say" the products that make up its composition.

Tuna is a unique fish. According to all its data, it is a suitable product for slimmers. It contains omega-3 and omega-6 polyunsaturated fatty acids that are useful for the cardiovascular system, a lot of protein and low fat. Just to get the most out of canned tuna, choose canned food without oil. The composition should be only fish and salt.

On how to choose healthy canned fish, read

White beans are no less useful product. It contains a lot of protein, which is easily digested and contains essential amino acids. It is rich in zinc, magnesium, potassium, calcium, iron. But do not lose sight of the fact that beans have contraindications for use.

And hardly anyone else knows or doubts about the benefits of vegetables and greens. Vegetables should occupy a considerable part of our diet. After all, they (together with fruits and berries) are the main suppliers of vitamins and minerals, and without them our body is not able to function properly. And always remember that there are never too many vegetables.

2 tomatoes - 241 gr.,

2 cucumbers - 137 gr.,

1 bell pepper - 75 gr.,

1 red onion - 65 gr.,

Lettuce - 25 gr.,

1 can of canned tuna - 177 gr. (without liquid)

1 can of canned white beans - 227 gr. (without fluid).

For salad dressing:

2 tbsp. tablespoons of lemon juice - 20 gr.,

1 tbsp. a spoon of olive oil - 9 g.,

Salt, sugar, pepper - to taste.

Exit: 979 gr.

Energy and nutritional value of salad with tuna and beans

Which can be prepared from canned fish.

How to make a salad with tuna and beans

Prepare the most common salad of tomatoes, cucumbers, bell peppers, lettuce and onions.

Add beans, tuna to it, mix, pour dressing.

And in more detail.

Wash the vegetables, salad. Peel onions and peppers.

Chop tomatoes, cucumbers, sweet peppers, onions in half rings, chop the salad with your hands. Put everything in a cup, mix.

Throw the beans into a colander, rinse with water and add to the salad.

Beans, by the way, can be cooked on their own, after soaking in water for several hours. Then drain the water, rinse the beans, pour water again and put on fire. When the water boils, drain it again, rinse the beans, pour water again and now cook until tender over low heat, without stirring during cooking. Lightly salt the beans when they are almost ready. For salad, drain excess water.

Remove the tuna from the jar, remove large bones, divide into pieces. Add to salad.

Prepare a dressing. Squeeze the lemon juice, add a little (about a quarter teaspoon) sugar, half a teaspoon of salt, ground black pepper, olive oil. Mix well.

Pour the dressing into the salad, mix gently, let it stand for a while and soak the salad with tastes and aromas - not for long while you are setting the table for the whole family.

And you can lay out useful and low-calorie salad with tuna and beans.

Enjoy your meal!

I propose today to cook a quick and original salad with canned tuna and beans, which will certainly be appreciated by your household.

This salad can replace dinner or become the main dish for lunch, it is also very convenient to take with you to work or study.

The main advantage of the salad is that its preparation does not take much time and in just 10 minutes you will receive a hearty, and healthy dish on your menu.

So, tuna. Of course, tuna, not a goldfish and does not know how to fulfill a magical desire, but at the same time it is valued all over the world for its weight in gold.

He is exclusively loved for the fact that it contains a lot of protein and low fat, which makes it invaluable in the eyes of those who want to lose weight by summer. We also take into account that in canned form, tuna fish retains all the beneficial properties, especially when preserved in its own juice.

It is this type of tuna that we will use to prepare our salad. When choosing, you should pay attention to the fact that canned tuna should be without any impurities - only salt, water and tuna.

Beans are also considered an excellent low-calorie product and are recommended for food by dietitians at least once or twice a week, since it is a natural source of vitamins, micro and macro elements.

Fresh vegetables perfectly complement the combination of tuna and beans in the salad, giving the dish lightness and juiciness, and the absence of mayonnaise in the salad not only allows you to feel the natural taste of the ingredients, but also to avoid excess calories at dinner.

  Salad with canned tuna and red beans

Ingredients:

• Canned tuna - 200 g.
• Canned Red Beans - 200 g.
• Red onion - 2 pcs.
• Garlic - 3 cloves
• Wine red vinegar - 2 tbsp. l
• Olive oil - 3 tbsp. l
• Freshly ground black pepper to taste
• Sea salt to taste
• Fresh basil - 50 g.

Cooking:

Peel the onion and cut into thin half rings. Thin garlic

Combine olive oil with wine vinegar, add pepper and salt to taste, as well as chopped onions and garlic, mix well.

Drain excess liquid from jars of tuna and beans. Put the beans at the bottom of the salad bowl

After that, we lay on top a layer of half the dressing (onion with garlic).

We spread the tuna slices with the next layer, chop the basil with our hands and sprinkle them on top.

Then we spread the second half of the dressing and decorate the dish with basil leaves

  Tuna and White Bean Salad Recipe

Ingredients:

• Canned tuna (in its own juice) - 200 gr.
• Canned white beans - 200 gr.
• Fresh cucumbers - 2 pcs.
• Fresh tomatoes - 4 pcs.

For refueling:

• Olive oil - 3 tbsp. spoons
• The juice of half a lemon
• Salt, pepper, herbs to taste.

Cooking:

Cucumbers and tomatoes - wash thoroughly, let dry and cut into small pieces

Drain excess liquid from containers with tuna and beans. We take the tuna from the jar, remove the large bones, cut into pieces and mix with the beans.

We combine all the ingredients of the salad, add the juice of half a lemon, olive oil, salt and herbs to taste. Mix gently, give the salad 10 minutes to stand and soak

Salad ready! Enjoy your meal!

Ingredients:

• Potato - 4 pcs.
• String beans - 300 gr.
• Tomatoes - 2 pcs.
• Canned tuna - 1 can
• Pesto sauce - 1 tbsp. l
• Olive oil - 2 tbsp. l

Cooking:

Wash the beans and cut off the ends. If it is very long, cut into 2-3 parts. Boil in salted water for 5-7 minutes, drain the liquid and pour beans over with cold water.

Boil the potatoes in their skins, peel them while still hot, chop coarsely and add to the beans.

Wash tomatoes, cut into slices. Drain the canned tuna jar. Add slices of tomatoes and fish to vegetables.

Mix pesto sauce with olive oil and season the salad. Allow to stand for 10-15 minutes and serve.

Ingredients:

• Green Beans - 500 gr.
• Boiled chicken breast - 300 gr.
• Cucumber - 1 pc.
• Tomatoes - 2-3 pcs.
• Fresh champignons - 200 gr.
• Fresh onion - 1 pc.

For the sauce:

• Milk - 200 ml.
• Salt - 0.5 tsp.
• Olive oil (or any vegetable) - 200 ml.
• Garlic - 3 cloves

Cooking:

First you need to cook the garlic sauce. To do this, beat the milk with salt using a blender. After that, pour a thin stream of olive oil into the milk, while continuing to whip the sauce until thickened

Then we cut the garlic cloves into small pieces, add to the sauce and beat with a blender until a homogeneous mass is obtained. The sauce is ready!

In boiling water, lower the green beans and cook for 3-5 minutes

Cut champignons into strips, salt, fry in a pan, cool

Cut chicken breast into slices

.

Finely chop the onion. Peel the cucumber, cut into strips. Cut tomatoes into slices. We put all the ingredients in a salad bowl. Dress with sauce and mix

Salad ready! Enjoy your meal!

  Bean Salad with Tuna and Egg

Ingredients:

• String beans - 200 gr.
• Quail eggs - 8 pcs.