Tuna White Bean Salad

5 from 2 votes

Tuna White Bean Salad combines herby sun-dried tomatoes, fresh parsley, creamy beans, tangy onions, olive oil-packed tuna, and a zesty lemon dressing!

Prep Time20

Total Time20

Course: Dinner, Lunch, Salad

Cuisine: Healthy

Keyword: Tuna White Bean Salad

Servings: servings (on bread; 2 from the bowl)

Author: Chelsea Lords

Cost: $9.81

Equipment

Large bowl

Ingredients

Dressing

1 lemon
2 tablespoons olive oil
2 tablespoons mayo I love Hellman’s/Best Foods
1 tablespoon red wine vinegar
1-1/2 teaspoon Dijon-style mustard
1-1/2 teaspoon honey
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Tuna Salad

1 (15.5-ounce) can cannellini beans rinsed and drained
2 (5-ounce) cans tuna (packed in olive oil) drained
1/3 cup finely chopped parsley
1/3 cup diced red onion
1/3 cup coarsely chopped sun-dried tomatoes
Serving suggestions see note 1

US - Metric

Instructions

Zest and juice lemon to get 1/4 teaspoon zest and 1 tablespoon juice. Combine juice and zest with all dressing ingredients in a jar. Shake well, and refrigerate until ready to use.
Finely chop parsley, dice onion, and coarsely chop tomatoes. (Get measurements after chopping).
In a large bowl, mix drained and rinsed beans, drained tuna, chopped parsley, diced onion, and chopped sun-dried tomatoes. Pour the dressing over the salad and gently mix. Adjust seasoning as needed.
Enjoy immediately as is, in lettuce wraps, or on toasted bread. This salad is best when fresh and does not store well.

Video

Notes

Note 1: For serving: toasted plain bagels or sourdough bread, lettuce wraps, or enjoy as is!

Nutrition Note: Nutritional information does not include any bread or bagel that may be used.

Storage: To keep this salad fresh, store it in a sealed container in the fridge. It’s best eaten the day it is made.

Nutrition