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Tuna Salad with Kidney Beans and Red Onion

Tuna Salad with Kidney Beans and Red Onion


  • 1/4 cup red onion, chopped
  • 3 tablespoons cider vinegar
  • 3 tablespoons low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 6 ounce can water-packed tuna
  • 1/2 cup seedless cucumber, diced
  • 1 15 ounce can kidney beans, rinsed and drained
  • 8 slices whole-grain bread, toasted


  1. Combine the onion and cider vinegar in a small dish. Let stand for at least 5 minutes.
  2. Meanwhile, mix together mayonnaise, lemon juice, and pepper in a medium bowl. Break up the tuna and add it to the mayo mixture, along with cucumber and kidney beans.
  3. Drain the onions in a colander and rinse well. Add to the tuna and stir to combine. Serve as a sandwich on whole-grain toast or as a salad with mixed greens and bread on the side.

Nutrition Information

Per serving: 231 kcal cal., 6 g fat (1 g sat. fat), 439 mg sodium, 4 g fiber, 5 g sugar, 18 g pro., 64 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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