Tuna and White Bean Salad

Yield: 4 servings, 1 cup each

Servings: 4

Active Time: 10 minutes

Total Time: 10 minutes

The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 1 19-ounce can cannellini (white kidney) beans, rinsed
  • 1 6-ounce can chunk light tuna in water, drained and flaked
  • ¼ cup chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil


  1. Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.


Make Ahead Tips:

  • Cover and refrigerate for up to 2 days.


Per serving

236 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Carbohydrates: 23 g, Fiber: 7 g, Added Sugars: 0 g, Protein: 19 g, Sodium: 571 mg, Potassium: 154 mg, Folate: 11 mcg, Calcium: 79 mg

Carbohydrate Servings: 1