Tuna White Bean Salad

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If you've been eating sad desk lunches, this tuna white bean salad is for you. With creamy white beans, flaky tuna and a bright lemon dressing, this one gets better as the week goes on.

Prep Time15

Total Time15

Course: Salads

Cuisine: Italian

Keyword: Bean Recipes, Bean Salad, Pescatarian

Servings: Servings

Calories: 256kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 cans (14 ounces each) white beans drained and rinsed (See Note below for bean suggestions)
1 can (4 ounces) canned tuna in water drained and flaked
2 celery stalks diced
½ red bell pepper diced
2 green onions thinly sliced
½ cup halved cherry or grape tomatoes
3 tablespoons minced Italian parsley
1 tablespoons fresh dill
2 teaspoons capers
Salt and pepper to taste

The dressing

2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove
¼ + ⅛ teaspoon kosher salt or to taste
3 tablespoons extra virgin olive oil

Instructions

The salad

In a large bowl, combine the white beans, tuna, celery, red bell pepper, green onions, tomatoes, parsley, dill and capers.
Pour the dressing into the salad. Stir to combine throughly. Taste and season with salt and pepper, if desired.

The dressing

In a bowl, whisk the red wine vinegar, lemon juice, grated garlic and salt. While whisking, slowly pour in the olive oil.
Alternatively, add all of the ingredients to a mason jar. Seal the jar and shake well to combine.

Notes

For white beans, use canned white kidney beans, cannellini beans or Great Northern beans.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition