Tuna and White Bean Salad with Zesty Lemon Kick

This Tuna and White Bean Salad is a quick, healthy, no-cook option, packed with protein and flavor for a nutritious meal.

Print Recipe Pin Recipe

Prep Time 15

Chill Time 30

Total Time 45

Servings: 2 servings

Course: Salads

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Tuna (packed in olive oil) Opt for water-packed if preferred
1 can Cannellini Beans Rinse well before use
1/4 cup Red Onion Can substitute with green onions or shallots
1/4 cup Fresh Parsley Fresh is recommended for flavor

For the Vinaigrette

2 tablespoons Fresh Lemon Juice Can substitute with lime juice
1/4 cup Olive Oil Use high-quality extra virgin
1 teaspoon Dijon Mustard Yellow mustard can serve as a substitute
1 teaspoon Dried Oregano Swap with thyme or Italian herb blend if desired
to taste Salt
to taste Black Pepper

Equipment

Mixing Bowl
Small bowl
fork
Whisk

Method

Preparation Instructions

Drain the tuna and flake it into a large mixing bowl.
Rinse the cannellini beans and add them to the bowl with the tuna.
Add chopped red onion and parsley, mixing carefully.
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and oregano.
Pour the vinaigrette over the salad and gently toss to combine.
Season with salt and black pepper to taste.
Serve immediately or chill in the fridge for at least 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

This salad is perfect for meal prep and can be stored in the fridge for up to 2-3 days. Stir before serving as ingredients may settle.

Tried this recipe?

Let us know how it was!