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Cannellini Bean Tuna Salad with Sweet Corn and Caribbean Herbs

Posted on: 5th Mar 2013

white kidney beans cannellini beans with corn and tuna

This is very quick salad that can be also used with addition of pasta for more satisfying meal.


  • 2 x 400 g  tins of cannellini beans / white kidney beans (drained)
  • 2 x 200 g tins of tuna in brine (drained and flaked)
  • 400 g tin of sweet corn
  • 1 large red bell pepper or sweet pointed pepper (diced)
  • 1 tbs Caribbean herb mix (thyme, basil, marjoram, savory and parsley)
  • 3 tbs mayonnaise
  • 3 tbs crème fraiche
  • sea salt  to taste
  • freshly ground black or rainbow peppercorns to taste
  • garlic powder to taste
  • Cayenne pepper to taste - optional


  1. Combine all ingredients.
  2. Enjoy served with toasted bread or over some cooked pasta.

Makes enough salad for 4-5 people as a main dish or many more as a snack.

Margot DOLEWSKA DYERMargot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

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