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Serves 6


8 oz. canned tuna, drained
1 cup cooked pinto beans, drained
1 cup cooked kidney beans, drained
1 cup cooked turtle beans, drained
1 cup cooked butter beans, drained
1 cup cooked haricot beans, drained
1 stick celery, thinly sliced
4 tomatoes, diced
5 red radishes, thinly sliced
2 large carrots, diced
1/4 cup shredded coconut
1 small bag salad greens
4 tbsp. sunflower oil
2 tbsp. red wine vinegar
3 tbsp. mixed fresh herbs, finely chopped (that is, parsley, chives, marjoram, and cilantro)
3 cloves elephant garlic, crushed
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce


Arrange salad greens on a platter. In a bowl, combine beans, celery, tomatoes, radishes, carrots, and coconut.

In another bowl, combine oil, vinegar, mixed fresh herbs, garlic, Dijon mustard, and pepper sauce. Mix well and drizzle over salad. Toss salad until completely covered. Spoon salad on top of salad greens and serve chilled with lots of crusty bread.