Zesty Tuna White Bean Salad
Zesty Tuna White Bean Salad
Ingredients
For the Salad
- 12 ounces canned tuna in olive oil, drained and flaked
- 15 ounces cannellini beans, rinsed and drained
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large mixing bowl, combine the drained and flaked tuna, rinsed cannellini beans, finely diced celery, red onion, and red bell pepper. Set aside.
⏱️ 8 min
- 2
In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.
⏱️ 5 min
- 3
Pour the lemon herb dressing over the tuna and bean mixture. Gently fold all ingredients together until everything is evenly coated.
⏱️ 3 min
- 4
For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. You can also serve it immediately if desired.
⏱️ 30 min
- 5
Serve chilled as a light lunch, side dish, or on a bed of fresh greens. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Tuna White Bean Salad
Ingredients
For the Salad
- 12 ounces canned tuna in olive oil, drained and flaked
- 15 ounces cannellini beans, rinsed and drained
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large mixing bowl, combine the drained and flaked tuna, rinsed cannellini beans, finely diced celery, red onion, and red bell pepper. Set aside.
⏱️ 8 min - 2
In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.
⏱️ 5 min - 3
Pour the lemon herb dressing over the tuna and bean mixture. Gently fold all ingredients together until everything is evenly coated.
⏱️ 3 min - 4
For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. You can also serve it immediately if desired.
⏱️ 30 min - 5
Serve chilled as a light lunch, side dish, or on a bed of fresh greens. Enjoy!
⏱️ 2 min