Description
This White Bean and Tuna Salad is a quick, protein-packed dish made with pantry staples. It combines creamy cannellini beans, flaky tuna, and a zesty lemon vinaigrette for a light yet satisfying meal perfect for lunch or a simple dinner.
Ingredients
- 2 (5-ounce) cans tuna packed in olive oil, drained
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: Mixed salad greens, for serving
Instructions
- In a large bowl, combine the drained tuna and cannellini beans.
- Add the thinly sliced red onion, capers, and chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice.
- Pour the dressing over the tuna and bean mixture, and gently toss to combine.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, either on its own or over a bed of mixed salad greens.
Notes
- This salad can be made a few hours in advance and refrigerated to let the flavors meld.
- Use high-quality tuna in olive oil for best flavor.
- Add chopped celery or cherry tomatoes for extra texture and color.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 30mg
