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Tuna Salad with Beans and Grilled Vegetables


  • 2 cans of canned tuna, drained
  • 1 cup cooked kidney beans
  • 1 cup cooked green beans
  • 1 red bell pepper, diced
  • 1 red onion, finely chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Lettuce leaves for serving


  1. In a large bowl, mix together the flaked tuna, kidney beans, green beans, red bell pepper, and red onion.
  2. In a small bowl, prepare the dressing by mixing together the olive oil, lemon juice, salt, pepper, and fresh parsley.
  3. Pour the dressing over the tuna and vegetable mixture, and gently toss to coat everything evenly.
  4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Serve the tuna salad on a bed of fresh lettuce leaves and optionally garnish with extra lemon wedges.

This tuna salad with beans and grilled vegetables is a quick and flavorful option for a protein-rich meal. Enjoy!

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