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Tuna, kidney bean and corn salad

An everyday dish for 2, ready in 15 minutes, around $1.85 a serving. People actually plan it with Popotam, and it's in season in October.

15mintotal
≈ $1.85a serving
360kcalper serving
28gof protein
In season in October
Let's cook
Tuna, kidney bean and corn salad, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Drain the tuna

    Open the can of tuna and drain it well over the sink. Tip the tuna into the mixing bowl and flake it with a fork or spoon.

  2. Rinse the kidney beans

    Open the can of kidney beans, tip them into the colander and rinse them under cold water to wash off the canning liquid. Let them drain well.

    Tip · Give the colander a good shake after rinsing: leftover water would water down the vinaigrette and the salad would be bland.

  3. Drain the corn

    Open the small can of corn and drain it in the colander. Add it to the mixing bowl with the drained kidney beans.

  4. Cut the cucumber

    Wash the cucumber, then cut it into small dice, no need to peel it if the skin is thin. Add it to the mixing bowl.

  5. Slice the onion

    Peel the onion, cut it in half, then slice it very thin. Add it to the mixing bowl.

    Tip · If the onion is too strong for you, soak it for 5 minutes in a bowl of cold water, then drain it before adding it.

  6. Season and toss

    Add the tbsp of homemade vinaigrette, the pinch of salt and the pinch of pepper. Toss well to coat everything.

  7. Serve the salad

    Taste and adjust the seasoning if needed. Divide the salad between two plates and serve it chilled.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 360 kcal. 40% comes from carbs, 31% from protein and 21% from fat.

36 gCarbs
28 gProtein
9 gFat
Per serving (the dish for 2, divided by 2)
Energy360 kcal
Protein28.2 g
Carbs36.1 g
of which sugars7.9 g
Fat8.6 g
of which saturated fat1.8 g
Fiber12.2 g
Salt2.1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.85 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.70for 2 people
≈ $1.85a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. Salad greens and raw veggies go limp as soon as they sit, especially once dressed. Cut them the day you eat them, it takes 5 minutes!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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