Best 10 Tuna Salad With Black Beans Recipes

BLACK BEAN TUNA SALAD

Steps:

• Drain the black beans, rinse with water, then pat dry with a clean kitchen towel or paper towel. Remove the pit from the avocado (look HERE for detailed instructions), the score the flesh in cubes and remove with a large spoon. Combine the beans and avocado with the remaining ingredients in a large bowl and garnish wit scallions, lime juice, olive oil and sea salt and stir gently to combine all the ingredients. Serve cold or at room temperature. This is hearty enough all on its own but is also delicious scooped up with tortilla chips or stuffed into a pita. Store leftovers in the fridge for one day. If making in advance and storing in the fridge omit the salt (which will draw out all the water from the tomatoes and cucumbers leaving you with a soggy salad!) and season just before serving.

BLACK BEAN TUNA SALAD

Steps:

• In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
• In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
• Taste and adjust seasonings, if desired.

TUNA SALAD WITH BLACK BEANS

Steps:

• Combine all ingredients in a medium sized mixing bowl, stirring well to combine.
• Enjoy with bread, crackers, pork rinds, or with a spoon. Would also be good on lettuce.

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

TANGY TUNA BLACK BEAN QUESADILLAS

Steps:

• Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
• Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute.
• Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.

TUNA AND BEAN SALAD

Steps:

• Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
• In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
• In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

SOUTHWEST TUNA AND BLACK BEANS

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

TOMATO, TUNA, AND BEAN SALAD

Steps:

• Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

TUNA AND BLACK BEAN CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix dressing and milk until blended. Combine all remaining ingredients except crushed chips in large bowl. Add dressing mixture; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with crushed chips.
• Bake 35 min. or until heated through.

BEAN AND TUNA SALAD

Steps:

• Place onion rings in a bowl, cover with cold water and squeeze them with your hands seven or eight times to release a slightly milky liquid into the water (in the process the onion becomes milder). Drain onion rings, replace in the bowl and re-cover with water. Repeat this procedure two or three times. Before using the onions, gather them tightly in your hand to squeeze out all excess moisture.
• Put the beans and onion in a serving bowl, sprinkle liberally with salt and toss.
• Drain the tuna, and add it to the bowl, breaking it into large flakes with a fork.
• Pour on enough olive oil to coat the mixture well, add a dash of vinegar and a generous amount of pepper. Toss thoroughly and check for seasoning; then serve.