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Looking for a healthy and flavorful lunch option? Try this delicious tuna white bean salad! Packed with protein and nutrients, it’s perfect for a quick and satisfying meal.
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Healthy Tuna White Bean Salad
This low-calorie salad is made with only 5 main ingredients and tossed in a light dressing. White beans, tuna, red onion, scallions, and parsley is what you need for the salad. And the dressing is made of 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 a delicious and creamy taste. It’s hard to stop eating it.
Be sure to also try this Mediterranean Tuna Salad and Tuna Pasta Salad.
Why you will love this Tuna White Bean Salad recipe!
- Flavorful: This 10-minute lunch recipe tastes amazing and you can also serve it as a sandwich or in a wrap.
- 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.
- Perfect for meal prep: Prep time is minimal, you can quickly meal prep the ingredients ahead of time and make lunch or dinner during the week a breeze.
Ingredients
- Canned white beans: Great Northern or Cannellini beans are rich in fiber, carbohydrates, and are a good source of protein, calcium, folate, and vitamin C, A, and K.
- Canned tuna: I prefer White Albacore Tuna In water or Chunk Light Tuna in water.
- Fresh vegetables: green onions, small red onion, lemon (can sub a tablespoon or two of cider vinegar), Optionally, you could also add chopped celery for more texture and minced clove garlic for extra flavor.
- Fresh herbs: fresh parsley or other herbs like fresh basil, 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, olives. You can add your favorite veggies.
How to Make Tuna White Bean Salad – 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 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.
How to serve this salad
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 absolutely amazing! I think it tastes even better the next day after it has been refrigerated overnight.
Storing tips
Store the salad in an airtight container or large jar in the refrigerator for about 1 – 2 days. After that it may become too soggy.
Tuna White Bean Salad – Quick & Easy Meal
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 nutritious and satisfying lunch for the workweek, this salad is perfect!
If you give this recipe a try, let me know how you like it!
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.
- This salad tastes even better when you let it sit for a little bit or overnight as it allows all the flavors to develop.
More Easy & Filling Salad Recipes
Tuna and White Bean Salad
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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
- â…“ 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.
TIPS & 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
This post was updated with new pictures in April 2024, original pictures below. The recipe is the same as the original.
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Delicious, healthy and simple recipe. I added celery, garlic and mrs. dash onion & herb seasoning. It got rave reviews! Thank you