This Tuna and White Bean Salad is a deliciously simple and healthy lunch dish. Serve it over a bed of mixed lettuce for a super nutritious meal!
Two items that are always on my major grocery shopping list are canned tuna and Cannellini beans. For those days that I just don’t feel like making lunch, these two items come in really handy. I can throw this salad together super fast, and it keeps me full for hours. It’s one of our favorite dishes to have during the summer when it’s too hot to cook.
Cannellini beans are also called white kidney beans. They are very popular in Italian cuisine, particularly in Tuscany. They have a firm texture, which makes them perfect for salads like this one. Cannellini beans are an excellent source of magnesium, folate, and iron.
- For a recipe like this, I recommend tuna that is packed in olive oil. The flavor of the tuna suits a recipe like this better.
- The Tabasco sauce is totally optional, but I like the spicy zing it adds to the salad.
Hope you enjoy!
Tuna and White Bean Salad
- 1/2 cup thinly sliced red onion
- 5 tbsp apple cider vinegar (separated)
- 3 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- sea salt & pepper to taste
- 2 ( 5 oz cans) of solid yellowfin tuna packed in olive oil, drained (I use the Genova brand)
- 1 (14.5 oz) can of cannellini beans, drained and rinsed
- Tabasco Sauce to taste (optional)
- baby romaine lettuce
- Place the red onion into a small bowl. Pour three tbsp of apple cider vinegar over the onions and toss. Let sit for twenty minutes to allow the vinegar to take some of the oniony bite out of the red onion.
- In the bottom of a large bowl, whisk together the remaining apple cider vinegar, EVOO, dijon mustard, salt and pepper.
- Add the tuna, flake it with a fork and add the celery and drained beans to the bowl.
- Drain the red onions, add to the bowl and toss to combine. Serve on a bed of baby romaine leaves. Can be refrigerated for up to a day.
- If serving later, keep lettuce and tuna/cannellini bean mixture separate.