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Looking for a flavorful lunch option? Try this delicious tuna white bean salad! Made with hearty tuna and creamy white beans, it’s perfect for a quick and satisfying meal.
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Back in my college days, when the fridge was empty and I had no time to grocery shop, I often had to get creative with whatever I had in the pantry: a can of tuna, a can of white beans, olive oil, and a few random spices. One time, I made this tuna white bean salad, and to my surprise, it was simple, delicious, and filling. Over the years, I have tried and tested different variations and the salad has evolved to include red onions, freshly squeezed lemon juice, and fresh parsley. I hope you love it as much as I do.
This simple salad comes together with just five main ingredients, all tossed in a light and zesty dressing. Very simple, but oh-so-flavorful! I love to pile it onto bread or dip and scoop it up with sourdough.
Be sure to also try my Mediterranean Tuna Salad and Tuna Pasta Salad.
Why You Will Love This Recipe!
- Flavorful: This 10-minute lunch recipe tastes amazing with vibrant fresh flavors.
- A handful of ingredients: You only need a handful of ingredients to make this recipe. Most of them you probably already have in your pantry and refrigerator.
- Quick recipe: Prep time is minimal, you can quickly meal prep the ingredients ahead of time and make lunch or dinner during the week a breeze.
This simple salad comes together with just five main ingredients, all tossed in a light and zesty dressing. White beans, tuna, red onion, scallions, and parsley are what you need for the salad. The bright, lemony vinaigrette is made with extra-virgin olive oil lemon juice, salt, and pepper. Very simple, but oh-so-flavorful! The lemon juice adds so much freshness to the salad, and the beans have a delicious and creamy taste.
Ingredients
- Canned white beans: Great Northern or Cannellini beans are great for this salad.
- Canned tuna: I prefer White Albacore Tuna In water or Chunk Light Tuna in water.
- Fresh vegetables: green onions, small red onion,
- Lemon: The lemon juice adds so much freshness to the salad (can sub a tablespoon or two of cider vinegar),
- Fresh herbs: fresh parsley. Alternatively, you can add other herbs like fresh basil or rosemary
- Extra Virgin Olive Oil: you can use light virgin olive oil for a milder flavor.
- Seasonings: salt, fresh ground black pepper
- Optional add-ins: Sometimes I also add halved cherry tomatoes, homegrown broccoli sprouts, and olives. You can add your favorite veggies. You could also add chopped celery for more texture and minced clove garlic for extra flavor.
How To Make Tuna White Bean Salad
- In a large bowl, combine the beans, tuna, red onion, parsley, and scallions.
- In a small bowl, combine oil, lemon juice, salt and black pepper.
- Add the dressing and add freshly chopped parsley to the salad, and toss gently until well combined.
- Taste for seasoning and add more salt and pepper if necessary. Refrigerate for 1 hour or serve immediately.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use fresh lemon juice rather than bottled. It has a much brighter and fresher flavor and makes all the difference!
- Canned beans work perfectly fine here, just be sure to drain and rinse them thoroughly before using.
- I think this salad tastes even better when you let it sit for a little bit or overnight as it allows all the flavors to develop.
Serving Suggestions
If you would like to make this salad for lunch, you could serve it in a gluten-free wrap, croissant, or on a slice of bread as a sandwich. It’s amazing! I think it tastes even better the next day after it has been refrigerated overnight – the longer it sits, the more the beans and tuna soak up the tasty lemony dressing.
Storing Tips
I usually store the salad in an airtight container or large jar in the refrigerator for about 1 or 2 days. After that, it may become too soggy.
Perfect For Meal Prep
I love that this Tuna White Bean Salad is so easy to make. It requires no cooking time (if you use canned beans), and takes about 10-15 minutes to put together. Whether you are looking for a last-minute dish to bring to a potluck, or want to prepare a quick and satisfying lunch for the workweek, this salad is perfect!
If you give this recipe a try, let me know how you like it!
More Easy and Filling Salad Recipes
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Tuna and White Bean Salad
Save This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
Salad
- 12 oz cooked white kidney or navy beans, (you can use canned beans) drained and rinsed
- 10 oz drained canned tuna
- ½ red onion, chopped
- ½ cup thinly sliced scallions
- ⅓ cup fresh parsley
Dressing
- ½ cup extra virgin olive oil
- juice of 1 lemon
- ½ teaspoon salt and freshly ground pepper
Instructions
Salad
- In a large bowl, combine the beans, tuna, red onion, and scallions.
Dressing
- In a small bowl, combine oil, lemon juice, salt and black pepper.
- Add the dressing and cut fresh parsley to the salad, and toss gently until well combined. Taste for seasoning and add more salt and pepper if necessary. Refrigerate for 1 hour or serve immediately.
Video
Notes
- Use fresh lemon juice rather than bottled. It has a much brighter and fresher flavor and makes all the difference!
- Canned beans work perfectly fine here, just be sure to drain and rinse them thoroughly before using.
- This salad tastes even better when you let it sit for a little bit or overnight as it allows all the flavors to develop.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Delicious and such a quick meal prep. The combination is so yummy and that’s that I had to use canola for party of the oil as I only had a couple tablespoons left of olive oil. Thank you. This is becoming a regular!
I’m so happy to hear that you loved it, Denise! 😊 Thank you for your kind words, and I love that it’s becoming a regular for you! ❤️
Delicious, healthy and simple recipe. I added celery, garlic and mrs. dash onion & herb seasoning. It got rave reviews! Thank you