High-Protein Tuna, Kidney Bean & Corn Salad
Ingredients
- 2 (5 oz/140 g) cans tuna in water, drained
- 1 (15 oz/425 g) can kidney beans, drained and rinsed
- 1 cup sweet corn (canned or cooked frozen corn)
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Drain the tuna well and flake it into a large mixing bowl with a fork.
- Add the kidney beans, sweet corn, red onion, parsley, and chives.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.
- Pour the dressing over the salad.
- Toss gently until all the ingredients are evenly coated.
- Refrigerate for 10–15 minutes to allow the flavors to blend.
- Serve chilled or at room temperature.
Prep Time
- 10 minutes
Chill Time
- 10 minutes
Total Time
- 20 minutes
Servings
- 4 servings
Nutrition (Per Serving – Approximate)
- Calories: 285
- Protein: 27 g
- Carbohydrates: 16 g
- Fat: 12 g
- Fiber: 5 g
- Sugar: 3 g
