Salad with tuna and beans. Salad with canned tuna and beans

Many housewives and cooks, when preparing the menu for a festive table, want to feed their guests a satisfying and healthy meal. The right choice will certainly be a salad with tuna and beans. By preparing it, you can kill a bunch of “hares.” Firstly, there 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 setbacks.

Tuna is Japan's favorite fish. Its meat tastes similar to veal. And this three-meter sea “calf” is simply stuffed with vitamins and microelements. But red beans are not far behind. A bean seed is like 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. It’s not without reason that in Japan they say about delicious fish that it is food for the smartest.

Compound:

Canned tuna (1 can) - without oil, in its own juice.
Canned red beans (1 can) - or about 2/3 cup of beans, soak for 6-7 hours in cool water or overnight, and then boil.
Onions (1 piece) - one small onion is enough.
Potatoes (1 piece) - baked in foil or boiled.
Fresh cucumbers (2-3 pcs)
Mayonnaise (3-4 tbsp) - or unsweetened yogurt
Parsley (if desired)

Preparation:

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

Wash the potatoes thoroughly and dry them if you plan to bake them in the oven. It is better to bake vegetables in foil. Then it will be more suitable in quality for salad. If you want to cook, then carefully monitor the process to avoid overcooking. Once cooled, peel and cut into small cubes and add to the mashed fish. It is advisable to stir them immediately so that the taste of the tuna transfers to the potatoes and permeates them.

Wash the cucumbers thoroughly, cut off the skin if it is rough. Also cut into small pieces and place in a salad bowl.

Peel and chop the onion as finely as possible and place 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 will add a touch of piquancy to the salad. Instead of the usual classic onion, you can put red Yalta onion. It will add a delicate sweetness to the dish.

Strain the canned red beans, rinse with running drinking water if desired, don’t forget to place in a sieve, and then place in a salad bowl. If raw beans are used, after pre-soaking them overnight, they should be boiled until tender. You can add a teaspoon of baking soda to the cooking water to speed up the process.

Add chopped parsley, reserving some for garnish.

Season with mayonnaise, stir and add salt if necessary. If the use of store-bought mayonnaise contradicts the idea of healthy food, then it’s as easy as shelling pears 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 a little salt, sugar, mustard and lemon juice to the sauce when whisking. And you can do without mayonnaise as such. To do this, simply use canned tuna along with the filling.

The salad is ready. Bon appetit!

How to decorate and what else to add to the salad

For a festive table, you can decorate a salad of canned tuna with beans with “balls” of a large cucumber thinly sliced lengthwise, into which you can add parsley leaves, beans or olives of any color if desired. On top of the salad you can place an “aster” of a small tomato, which will taste great with the other components of the appetizer. The “lace” made from thin onion rings looks very original. The appetizer can be laid out in layers on a flat dish or in portioned rosettes. Make the first layer of potatoes, then tuna, cucumbers, onions, then coat thoroughly with mayonnaise and lay out beans in an even layer, sprinkling them with herbs.

Guests will definitely like the fresh, harmonious taste of this dish, especially health-conscious eaters. The fact that the snack can be assembled like a construction set in a matter of minutes (provided you have ready-made components) makes it a favorite of many. The salad will be a complete dinner for the family; you can take it in a container with you to work or on a picnic. For variety, the beans can be replaced with boiled green beans, or canned beans with hot pepper in tomato to complete the experience.

According to the rules of a balanced diet, one day a week should be fish. After tasting the bean-tuna salad, you will definitely include it in your diet. Bon appetit!

Tuna is a fairly expensive fish, considering that even salmon and pink salmon are cheaper than this variety, if not several times, then definitely twice as cheap. But sometimes you can indulge in tuna to please your body with healthy omega.

Already from the name it becomes clear that the salad is well-saturated and will satisfy hunger well. These are especially in demand among men, who, as you know, love to eat heavily.

For salad with beans and tuna you need:

200 grams of tuna in oil;
4 cherry tomatoes;
100 grams of beans;
1 bunch of green onions;
60 ml olive oil;
15 ml white wine vinegar.

Bean salad with canned tuna:

Open the can of tuna, drain the oil and “tear” the meat with a fork.
Open the can of beans, drain in a colander and rinse the beans well.
Wash the tomatoes, dry them and cut them into halves or quarters.
Combine olive oil with vinegar, season with pepper and salt and stir.
Wash and chop green onions.
Add beans, tuna, tomatoes, and onions to the salad bowl. Add sauce and stir. The salad is ready.

Salad with beans and canned tuna

Rice is generally considered a dietary product. But the fact is that if such a product is added to the dish, then the dish automatically becomes satisfying. The appetizer can now be taken not only as an addition to a side dish, but also as an entire meal.

For bean and tuna salad you need:

200 grams of tuna;
1 can of beans;
200 grams of corn;
100 grams of rice;
1 small onion;
30 ml olive oil;
Greens to taste.

Bean and tuna salad recipe:

Rinse the rice under running water until the water runs clear. Next, pour the cereal with water (namely 250 ml) and add salt. Cook in a water to product ratio of 2.5:1. This rice will cook perfectly, evaporating all the water and without burning.
Cool the finished cereal.
Open the can of corn and drain in a colander.
Remove the peel from the onion, cut off the stem, wash, and cut into small cubes.
Wash the greens, dry them from water, chop them.
Open the can of tuna and drain into a sieve. Disassemble the mixture with a fork.
Combine fish, rice, beans, corn, onions and herbs. Season with pepper and salt, add olive oil and stir. The salad is ready.

Tip: to prevent the rice from sticking together, you can add: a little oil to the water; milk; vinegar. These are the three most popular methods for beginners.

Bean and tuna salad recipe

For those who like crunch, we offer it with a variety of ingredients. It will be so delicious that you cannot even imagine. Prepare your groceries and start cooking with us right now.

For a salad with beans without mayonnaise you need:

250 grams of green beans;
400 grams of beans;
350 grams of tuna in its own juice;
200 grams of cherry tomatoes;
1 onion;
45 ml red wine vinegar;
5 grams of granulated sugar;
5 ml grainy mustard;
90 ml olive oil;
2 cloves of garlic.

Prepare a salad with beans and tuna and tomatoes:

Remove the peel from the garlic and put it into a press.
Peel the green beans from the ends and wash them. Boil water and throw the pods into it for seven minutes. The water can be salted.
After seven minutes, drain the beans in a colander and then quickly plunge into ice water. This way the product will retain both color and texture.
In a bowl, collect granulated sugar, vinegar, mustard, remaining olive oil and season everything with black pepper. Beat the mixture well until it becomes a dressing.
Open a can of tuna and chop.
Open the can of beans, drain in a colander and rinse well.
Remove the peel from the onion, cut off the stem and chop.
Wash the tomatoes and cut into pieces.
In a salad bowl, combine both types of beans, fish, tomatoes, and onions. Season the salad with sauce and mix.

Salad with canned beans and tuna

It's worth a try for everyone, no matter what. It is very tasty and nutritious. Fresh vegetables, onions and fish cannot disappoint.

For a light salad with beans you need:

90 grams of tuna;
3 cherry tomatoes;
1 small onion;
90 grams of beans;
60 ml olive oil;
30 ml balsamic vinegar;
5-10 grams of watercress.

Bean salad without mayonnaise:

Open the beans, drain them in a colander, and then rinse well.
Wash the tomatoes and cut them in half.
Peel the onion, cut off the stem and chop into small cubes.
Open the can of tuna and remove the fish pieces. Chop them with a fork.
Combine beans, tomatoes, onions, and lettuce leaves into a salad bowl.
Place tuna on top.
Dress the salad with balsamic vinegar and olive oil. Mix.

Important: when buying greens in supermarkets or markets, bring them home and immediately put them in water, like flowers. Especially if you don’t plan to use it right away. Very often we forget to do this, and as a result, the greens wither by the time we remember about them.

Salad with red beans and tuna

Chickpeas are a legume and therefore it is not surprising that the product is quite filling. We will prepare it with fish, fresh vegetables and a nice dressing. The salad is simple, but this does not affect its taste.

For bean salad with tuna you will need:

1 can of canned tuna;
30 ml sunflower oil;
15 ml table vinegar;
100 grams of boiled chickpeas;
100 grams of beans;
5 cherry tomatoes;
15 ml grain mustard;
2 grams of ground allspice.

Red bean and tuna salad:

Combine mustard, vinegar and sunflower oil in a bowl. Season with allspice and salt. Now let the dressing sit.
Open the can of tuna and drain the fish into a colander. Pull it apart with a fork.
Open the beans and drain in a colander. Rinse the beans well.
Wash the tomatoes and cut into pieces.
Combine chickpeas, beans, tomatoes and fish.
Toss with dressing and you're done.

Tip: how to cook chickpeas and how long? First, the beans need to be washed. Then soak for four hours. After the time has passed, change the water and put the pan on the fire. As soon as the water boils, you need to remove the foam, and then completely cover the chickpeas with a lid and cook them for another forty minutes.

White bean and tuna salad is incredibly rich in a variety of beneficial and healthy substances. And it doesn’t matter which of the five recipes you choose today. But still, we strongly recommend trying all five options for preparing a salad with white beans and tuna, and saturating your body with a sea of benefits.

Tuna and bean salad may seem too ordinary to tackle. But in reality, everything is not so banal. You will understand this too when you read the ingredient lists in the recipes below.

Simple recipe

Stages of preparing tuna and bean salad:

Open the jar, remove the fish and mash it into fibers with a fork;
Open the beans, drain the brine and add the beans to the fish;
Rinse the cherry tomatoes and cut them into quarters;
Add them to other components;
Rinse the green onions and finely chop them with a sharp knife;
Add oil, citrus juice and spices;
Season with black pepper, cool and serve.

Salad with tuna, apple and red beans

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

Time – 25 minutes.

Calories – 141.

Procedure:

Salad with canned tuna, beans and tomatoes

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

Time – 45 minutes.

Calories – 122.

Assembly method:

Rinse the beans and soak them in water for a day;
After this, drain the water and replace it with a new one;
Place the beans on the stove and cook until done;
Add salt and remove from heat;
Open the jar of fish, drain the liquid, remove the meat itself, and disassemble it with a fork;
Peel, wash and cut the onion into feathers;
Pour vinegar over it and leave for thirty minutes;
Wash the tomato, make cuts on it;
Boil some water for it and blanch it;
Then transfer to cold water, remove the peel and chop the fruit;
Rinse the pepper, remove the core and cut the pepper into strips;
Remove the vinegar from the onion and squeeze the juice out of the lemon;
Add honey and mustard, oil to the citrus juice;
Place beans, tomatoes, washed arugula, onions, peppers and almost all the dressing into a salad bowl;
Place tuna on top and drizzle with remaining dressing;
Rinse the tarragon, chop it and sprinkle the dish with it.

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

Moonshine brewing technology is very complex, but we will tell you some of it.

Read what kebbe is and how to prepare this exotic dish.

Salad with canned tuna, white beans and egg

½ lemon;
1 can of white beans;
1 red onion;
1 can of tuna;
3 eggs;
3 chives;
spices.

Time – 35 minutes.

Calories – 95.

How to cook:

Open the can of tuna and beans, drain the liquid and place both products in a dish;
Mash the resulting mass a little with a fork;
Peel the red onion, rinse and add to the other ingredients;
Drizzle them with oil and lemon juice;
Season with spices to taste and chives, which need to be rinsed and crumbled;
Place the eggs in a saucepan and boil them;
After this, cook for a quarter of an hour, peel and cut into halves;
Place on top of the salad, sprinkle with black pepper and serve.

Niçoise with tuna and green beans

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

Time – 45 minutes.

Calories – 81.

Cooking method:

Pour oil into the bowl, add vinegar to it and stir;
Peel the garlic, pass it through a crush;
Rinse the basil and finely chop;
Add both ingredients to the bowl with the rest;
Season with spices to taste, stir and let brew;
Rinse the green beans, cut off the tails;
Place in a saucepan, add water and salt;
Place on gas, bring to a boil and cook for five minutes;
After cooking, rinse the pods with ice water to keep them crisp;
Place them in a saucepan, add a little oil and the remaining garlic;
Cook, stirring, for one minute;
Sprinkle with lemon juice and remove from heat; place in a bowl;
Wash the lettuce bunch, disassemble the leaves and tear into small pieces;
Wash the tomatoes, cut them into pieces;
Wash the onion after peeling, chop it;
Place the eggs in a saucepan with water and place on the stove;
Bring to a boil and cook for fifteen minutes;
After this, cool and cut into slices;
Cut the olives into halves, discarding the brine;
Wash the pepper and cut into strips;
Place pieces of lettuce, onions, tomatoes, beans and then peppers in a salad bowl;
If there are a lot of ingredients, repeat the layers several times;
Pour in the infused dressing, add tuna, eggs, olives and anchovies.

Potato salad recipe with tuna and green beans

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

Time – 35 minutes.

Calories – 74.

How to cook:

Peel and rinse the potatoes, place them whole in a pan with water;
Place on the stove, bring to a boil and cook for twenty minutes;
During this time, take out the beans and pour them into a saucepan with water;
From the moment of boiling, cook for five minutes, then immediately rinse with running water;
Drain the water from the finished potatoes, cool and cut into pieces for a dish;
Wash the cherry tomatoes and cut them into quarters;
Add them to the potatoes along with the onions, which have already been peeled, washed and chopped;
For the dressing, mix oil with vinegar, add a little herbs and red pepper;
Pour the dressing into the salad, add green beans;
Place fish on top, some herbs to taste, mix and serve.

How to make tuna and chicken salad

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

Time – 45 minutes.

Calories – 200.

Wash the chicken, trim off the fat and dry the fillet;
Place in a saucepan, add water and add spices;
Place on the stove until it boils, then skim off the foam and cook for thirty minutes;
Remove the finished meat from the heat along with the container and cool it in the broth;
After this, remove, chop with a knife or tear into fibers;
Remove the tuna from the can, chop it too and mix with the chicken;
Mix mayonnaise, mustard, honey and cucumber sauce;
Peel the apple, cut into cubes;
Add it to meat and fish along with raisins;
Pour dressing over salad, stir and cool before serving.

Tuna and rice salad recipe

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

Time – 40 minutes.

Calories – 237.

How to work with products:

Peel the onion, wash it, cut it into small cubes;
Place in a bowl, squeeze out lemon juice and set aside for thirty minutes;
After this, mix it with tuna, disassembled into fibers;
Rinse the rice until transparent, pour into a saucepan and add enough water;
Place on the stove, bring to a boil and add salt, cook for twenty minutes;
Then close the lid and let stand for another quarter of an hour;
Wash the cucumber and chop it using a grater;
Place the eggs in a saucepan and boil them until tender in boiling water;
Then cool, peel and grate along with the cheese;
Assemble the salad in layers, starting with rice, then cheese, fish and onions, cucumber and egg;
Repeat the layers if necessary, not forgetting to grease each of them with mayonnaise.

How to make tuna and avocado salad

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

Time – 40 minutes.

Calories – 129.

Preparation:

First of all, put the eggs in a saucepan and fill them with water;
Then put it on the stove and wait for it to boil;
From this moment, cook the products until fully cooked;
Cool them, peel and cut into slices;
Rinse the lettuce leaves and tear them into small pieces;
Open the tuna, drain the liquid and disassemble the fish meat with a fork;
Add the ingredient to the salad pieces;
Wash the avocado, cut in half, remove the pit;
Next, cut the pulp into a mesh, remove the cubes with a tablespoon and add to the salad;
Wash and chop the cherry tomatoes and add them to the bowl;
Mix the oil with lemon juice and season the salad;
Stir and garnish with egg slices.

To ensure that your tuna is as tasty, fresh and high quality as possible, it is very important to know how to choose the right canning jar. It must be whole, dry, and in no case swollen. Also remember that there should be no scratches, cuts, impact marks or swelling. And lastly, look at the deadline for final implementation.

You can use absolutely any greens to make the tuna and bean salad fresher or brighter. This could be tarragon, rosemary, basil, thyme, micro greens, marjoram, cilantro and so on.

Mayonnaise, of course, will taste better if it is homemade. Its preparation will take ten minutes at most, but what an experience and what taste you will get in the end! Beat eggs, mustard, sugar, lemon juice and salt until smooth. Add all ingredients to taste. After this, continuing to beat, begin to pour in the oil until the mass becomes similar to a sauce.

The snacks we have offered you are not only tasty, but also healthy. After all, every salad contains fish and certain vegetables or even root vegetables. The dish can be a nutritious snack or a full meal for anyone.

There is a large amount of seafood available at the moment. And one of the most common is tuna. By combining tuna with other foods, you can easily create different variations of salads and appetizers.

I had a chance to visit the famous Tokyo fish market in Japan. There I saw tuna for the first time in such quantity and in such size. In appearance, this is certainly a king fish. Well, when you see the meat of cut tuna, with some sixth sense you understand that it will be very tasty.

Tuna is very healthy as it contains a large amount of microelements and protein. They sell it mainly filled with oil or in its own juice. This is very convenient, especially for those who divide food into fatty and lean. For example, if you need a salad with the lowest percentage of fat content, then you need to take tuna in its own juice.

Since tuna meat is considered fatty, salads with it will turn out to be quite filling. Even if it's a small portion, it packs a lot of nutrients.

1. Tuna and white bean salad

This salad will always help out when you need to prepare something very quick and tasty. Beans are no less beneficial for the body. It contains a lot of protein, micro and macroelements, etc. Therefore, when combined, these products will bring us many benefits.

Ingredients:

Canned tuna - 1 can
Cherry tomatoes (regular can be used) - 250 gr.
Red onion - 1 pc.
Parsley - 1 bunch
Canned white beans - 400 gr.
Soft mustard - 1 tbsp.
Lemon juice - 1/2 lemon
Olive oil - 3 tbsp.
Pepper, salt

Preparation:

Let's start with tuna. The contents of the jar must be thoroughly mashed with a fork until smooth. And then transfer to a salad bowl. The liquid does not need to be drained. It's not an acquired taste here.

2. Add canned white beans. But first it must be washed with water. This will improve both taste and appearance.

3. Cut the onion into half rings. It is better to use red, as it is sweeter and not as hot.

4. Then we disassemble it into small feathers.

5. Transfer all the onions to the salad bowl.

6. Cut each tomato in half lengthwise. It is advisable to use cherry tomatoes, as they are sweeter than regular ones.

7. Place the chopped tomatoes into the salad mixture.

8. Cut a bunch of green and juicy parsley into smaller pieces. You can add any other greens, here too if you wish.

9. Add it to the salad bowl.

10. And now you need to prepare the sauce for dressing the salad. Mix mustard, olive oil and freshly squeezed lemon juice.

11. Add ground black pepper and salt to taste.

12. Mix everything very well. It turns out to be a liquid consistency.

13. The sauce is ready, let’s move on to dressing the salad. Pour hot sauce over the salad and mix.

14. The salad is ready and can be served.

Bon appetit!

2. Tuscan salad with tuna and white beans

The salad is easy to prepare and belongs to the category when “guests are on the doorstep”.

Ingredients:

Beans (boiled white) - 300 gr.
White onion - 1 pc.
Olive oil - 1 tbsp.
White balsamic vinegar - 1 tbsp.
Salt, pepper - to taste
Green onions - 1/2 bunch
Greens for decoration.

Preparation:

1. Beans can be used either boiled or canned. We put it in a salad bowl. At the same time, drain off the excess liquid. Washing here is optional.

3. Add balsamic vinegar. It is better to use white, as it has a much more delicate taste and goes better with different ingredients.

Balsamic vinegar ("balsamic")(Italian: Aceto balsamico) - a sweet and sour seasoning made from grape must aged in barrels, invented in the Italian province of Modena.

4. To taste, add salt and ground black pepper. Mix everything.

5. Cut the onion into half rings and separate it into individual feathers. Add to the salad bowl.

6. Mix everything well.

7. Open a can of tuna in its own juice and add to the salad. There is no need to mash the meat, only the largest pieces of tuna.

8. Chop the green onions as finely as possible.

9. Add it to the total salad mass and mix. All that remains is to decorate the salad.

10. Decorate the finished salad with herbs and serve.

Bon appetit!

3. Salad with tuna and beans

Ingredients:

Tomatoes - 300 gr.
Fresh cucumber - 1 pc. (200 gr.)
Bell pepper, red - 3 pcs.
Tuna in its own juice - 1 b.
Canned beans - 1 b.
Flaxseed oil - 3-4 tbsp.

Preparation:

1. First you need to peel the cucumber. Cut it into half rings and put it in a salad bowl.

2. Cut the tomatoes into medium cubes and put them in a salad bowl with cucumbers.

3. Add canned beans here. It must be rinsed with water in advance and placed in a colander.

4. Mash the tuna in its own juice as finely as possible and add to the total mass.

5. Cut the red bell pepper into small pieces.

6. Add it to the salad bowl. Season everything with linseed oil. Salt to taste. Stir

Our very tasty salad is ready to eat.

Bon appetit!

4. Low-calorie salad with tuna and beans

This salad is perfect for both a festive table and an everyday one. Having prepared it, any housewife will be able to surprise both household members and guests.

Ingredients:

Green beans - 170 gr.
Butter - 30 gr.
Bread - 100 gr.
Garlic - 3 cloves
Chicken egg - 2 pcs.
Vegetable oil (olive) - 4 tbsp.
Parsley - 1 bunch
Wine vinegar - 4 tbsp.
Beijing cabbage - 150 gr.
Canned white beans - 1 b.
Olives - 1 b.
Canned pollock - 1 b.

The salad is of medium complexity, tastes very filling and tasty.

Wine vinegar- This is simple wine that has been fermented to vinegar. Balsamic vinegar is also prepared from wine, but it is created from special white grape varieties, which contain a lot of sugar.

1. First, heat a frying pan and put a small piece of butter on it.

2. First add grated garlic, add pre-chopped croutons. Then fry them in butter.

3. When the crackers are ready, remove the frying pan from the heat.

4. Now you need to boil the green beans. Place a pan of water on the fire. Place the bean pods into boiling water. Boil for 10-15 minutes.

5. At the same time, boil chicken eggs hard. While our products are cooking, let's add the sauce for the salad dressing.

6. In a separate cup, mix salt, garlic, vegetable oil (preferably olive), parsley (you can replace or add dill), wine vinegar and regular ground black pepper. Mix everything.

7. Add a little salt to the Chinese cabbage cut into medium pieces.

8. Add pre-washed canned white beans.

9. Add some of the sauce on top.

10. Mix and arrange the olives, cut in half.

11. Arrange the tuna pieces in their own juice.

12. Add boiled eggs over the entire area. We cut them into quarters. And pour the sauce over the salad again.

13. When the beans have cooled after cooking, place them on a salad bowl.

14. Pour the remaining sauce on top and mix lightly. And spread croutons all over the salad.

Our low-calorie salad is ready. Everyone will love this deliciousness!

Bon appetit!

5. Caponata Neopolitan Salad

Ingredients:

Dry bread (biscotto di grano) - 1 pack.
Tuna in oil - 1 b.
Tomatoes - 300 gr.
Onion - 1-2 pcs.
Black olives - 1 b.
Canned beans - 1 b.
Olive oil - 5 tbsp.
Salt to taste
Basil - 1 bunch
Parsley - 1 bunch

Preparation:

Caponata- This is a popular dish of Italian cuisine, a cold vegetable appetizer.

This recipe uses a product that is not so common. I suggest you first find out what this product is.

Dry bread- this “bread-cookie” has nothing to do with cookies in the Russian sense. The taste is like classic dry white bread with a hard crust that is so pleasant to break.

1. Pour a small amount of cold water into a plate.

2. Place dry bread in it. Leave for a while to soften.

3. When the bread has become medium soft, squeeze it out a little and transfer it to a deep salad bowl.

4. Then add canned beans of any color here.

6. Place whole pieces of tuna in oil.

7. Cut the onion into thin half rings and add to the salad bowl.

8. If the tomatoes are small, then it is enough to cut them in half. If there are no small ones, then large ones need to be cut into medium-sized pieces. We also put them in the salad. You can add a little salt to taste.

10. Sprinkle finely chopped parsley and basil, pour olive oil.

11. Mix the salad well. The treat is ready.

Bon appetit everyone!

6. Portuguese tuna salad

Ingredients:

Chickpeas - 1 b.
Parsley - 1 bunch
Tomatoes - 300 gr.
Tuna in its own juice - 2 b.
Lemon - 0.5 pcs.
Green beans - 300 gr.
Bell pepper - 1 pc.
Salt to taste

Chickpeas- These are Turkish peas of the legume family, they are also often called lamb peas, or Uzbek peas.

1. Chop the parsley as finely as possible. You can replace it with any other one you like.

2. Blanch the green beans for about 4-5 minutes. Let it cool.

Blanching- short-term treatment of the product with boiling water or steam. Blanch (fruits, vegetables, herbs, fish) in order to:

make bones and meat white;
preserve color in some vegetables and fruits;
peel the tomatoes;
fry potato slices;
remove bitterness and specific odor of the product;
then freeze (for example, greens).

The product is doused with boiling water or steam in a sealed container or immersed in boiling water (0.5 - 5 minutes). After blanching, the product is typically chilled with cold water or ice to stop cooking (in culinary applications) or flash frozen (in food processing).

3. Bulgarian pepper should be cut into small pieces and put in a salad bowl.

4. If the tomatoes are small, then just cut them in half. If they are large, then we cut them into small cubes.

5. Mix the prepared ingredients in a salad bowl. Season with fresh lemon juice.

6. Mix everything well, add salt to taste. The salad is ready to eat.

Bon appetit!

7. Video - recipe for Italian salad with beans and tuna

Bon appetit!

Some salads take little time to prepare if you have a supply of canned goods in your kitchen cabinet. You won’t go wrong if you buy and put on the shelves in the cupboard a can of corn and peas, sardines and tuna, beans, sprats. One of these quick to prepare is bean salad with canned tuna. This salad will saturate your body and add energy for half the day. In addition, this kind of salad is not very high in calories, and you can eat quite a lot of it. The salad is prepared very quickly, since we also use canned beans for this recipe. Beans can be used either white or red. There can also be variations with canned tuna; you can take it either in its own juice or in a jar in oil.

Taste Info Fish salads / Salads without mayonnaise

Ingredients for two servings:

canned white beans 0.5 cans;
canned tuna 0.5 cans;
boiled eggs 2-3 pcs.;
sweet and sour apples (small) 2 pcs.;
olive oil 1 tsp;
greens to taste.

How to make a delicious canned tuna salad with beans

Open a can of white beans and drain in a colander. Place the strained beans in a bowl. Alternatively, you can use pre-boiled beans for this salad.

Take the required amount of fish from a can of canned tuna and add to the beans. In my case, the tuna is in oil, so there is no need to add more to season the oil. If you are preparing a salad based on tuna canned in its own juice, then prepare the oil separately. In this case, strain the tuna from the juice so that the salad does not turn out liquid.

Chop the peeled boiled chicken eggs into fine cubes or strips and place in a bowl.

For a fresh touch, use two small apples. I recommend choosing apples from sour varieties. Rinse and slice the apples and sprinkle lightly with lemon juice to preserve color. Combine apples with the remaining ingredients and stir.

Now add ground pepper (white), salt and chopped fresh herbs to the salad to taste. We add just a little olive oil as a dressing, but you can do without it.

This bean and tuna salad can be served immediately after preparation. If the salad sits in the cold for several hours, it will only become tastier, so you can prepare it in advance. As a snack, the salad can be placed in a container and taken with you to work or school.