Tuna Bean Salad

By pattie_d

Ingredients

• One 15-ounce can chickpeas, rinsed and drained
• One 15-ounce can red kidney beans, rinsed and drained
• 6 ounces green beans, trimmed and sliced into 1/4-inch rounds
• 1/2 medium onion, finely chopped (about 1/2 cup)
• 12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
• 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup plain yogurt
• 1/4 cup tahini
• 1 large head red leaf lettuce, chopped (about 12 ounces)
• Two 5-ounce cans white albacore tuna in oil, drained
• 1/2 teaspoon smoked paprika

Preparation

Step 1

1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper .

2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper.

3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.