Tuna White Bean Salad Recipe - Healthy Meal Home

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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.

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: parsley, green onions, red onion, lemon (you can use the lemon juice and lemon zest), fresh parsley (or other herbs). Optionally, you could also add minced clove garlic for extra flavor.
Extra Virgin Olive Oil
Seasonings: salt, fresh 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 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.

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 a lunch, you could serve it in a gluten-free wrap, croissant, or on a slice of bread. It’s absolutely amazing! I think it tastes even better the next day after it has been refrigerated overnight.

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.

More Easy & Filling Salad Recipes

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.

Cook ModePrevent your screen from going dark

Prep Time 15 minutes

Total Time 15 minutes

Servings 8

Calories 220kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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.