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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.

tuna white bean salad in a bowl

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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.
tuna and bean salad in a bowl

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.
ingredients for tuna white bean salad

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. 
process images of making tuna white bean salad
close up image of a bite of white bean tuna salad

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!

tuna white bean salad in a bowl from top

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.
tuna white bean salad in a bowl
5 from 13 votes

Tuna and White Bean Salad

Here is a tasty way to transform an ordinary canned tuna into a delicious meal. This Tuna White Bean Salad is great for potlucks, perfect for a light lunch, and even an appetizer.It tastes wonderful with some gluten-free scoops.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

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Ingredients 
 

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 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

Calories: 220kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 206mg | Fiber: 3g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 11.4mg | Calcium: 23mg | Iron: 1.3mg
Like this recipe? Rate and comment below!

This post was updated with new pictures in April 2024, original pictures below. The recipe is the same as the original.

About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 13 votes (2 ratings without comment)

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32 Comments

  1. Made this for lunch today; added celery, cherry tomatoes, dried cranberry over a bed of red lettuce. And I used a different dressing from Peas and Crayons which is similar to here but a few more ingredients in the lemon dressing. Very good

  2. 5 stars
    This was surprisingly tasty! Subbed lime cause that’s what I had, added lime zest. Left out scallions but added cucumber, capers and black olives. Delish.

  3. 5 stars
    Just got finished making this with a couple of changes/additions: multi-herb pesto and dried cranberries…YUM!!

  4. Great recipe – I’ve been making for years with the addition of apple cider vinegar, very thinly sliced celery for a little crunch and some avocado slice on top 🙂

  5. 5 stars
    I made it and it is delicious! I’m just curious, though, it says 220 cal per serving. How much is one serving?

    1. 1 serving is probably about 1/2 cup. I usually eat about 2 on a leaf of lettuce – it’s very delicious & filling.

  6. Nutritional info is useless without knowing the actually serving size/amount. To state there are 8 servings in this recipe is not enough!

    1. I think that number of servings works too. If you follow the recipe and divide it into 8 equal portions, this is your serving size. Sometimes it’s hard to estimate exact serving size in oz. or grams for a lot of recipes. It’s easier to estimate the number of servings.

      1. I agree completely-I weigh my food for logging purposes via MyFitnessPal (I’m maintaining a 60 lb weight loss- starting year 3 of maintenance) and weighing the total recipe, then dividing by the number of desired servings, is my method for all recipes. Thank you for this recipe- I look forward to trying it soon! I’ll be sure to rate it once I do so.

      2. That’s wonderful, Paula!! Keep up the good work!! Hope you enjoy the recipe! It’s some of my readers’ favorite! Love that it’s so easy to put together and filling!

  7. I did your tuna salad and my 2 friends love it ,me too I like your recipes they are very good and healthy