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White bean tuna salad arranged on a pink plate with a pink napkin, glass and pinch bowl off to the side.
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White Bean Tuna Salad

White Bean Tuna Salad is a quick and easy salad with creamy white beans, flaky tuna and crunchy veggies. It comes together with just a few pantry staples and some fresh veggies. Enjoy it as an entrée, side dish or on a sandwich!
Course Dinner, Lunch
Cuisine American
Keyword cannelllini bean salad, tuna bean salad, white bean salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 385kcal
Author Leanne

Ingredients

  • 2 cans no salt added white beans (about 4 1/2 cups) drained and rinsed
  • 1 can white flaked tuna packed in water drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped red onion
  • 1 1/2 cups loosely packed arugula
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
US Customary - Metric

Instructions

  • In a large bowl, add the beans, tuna, celery, pepper, onion and arugula.
  • In a small bowl, whisk together the oil, vinegar, oregano, salt, pepper and garlic powder. Pour over the bean mixture and toss to combine.
  • Season with additional salt and pepper before serving.

Notes

  1. The recipe makes 4 entrée sized servings or 6-8 side salads.
  2. This salad is best enjoyed within a few hours of making it. This gives the flavours a chance to blend, but the ingredients still remain fresh and crisp.
  3. Leftovers will last for 1-2 days but after that the tuna and greens will not taste fresh. Without the tuna and arugula, this salad will last for 3-4 days in the refrigerator.
  4. The recipe calls for no salt added white kidney beans or cannellini beans. Navy beans or great northern beans will work too.
  5. If you use beans with salt added, you may wish to reduce the amount of salt you add to the salad.
  6. The tuna I used was not low sodium as it didn't add enough flavour to the salad. If you use low-sodium, you may wish to add more seasoning to the recipe.
  7. The salad dressing makes enough just to coat the salad. If you like extra salad dressing, just double the recipe and reserve half to add to the salad before serving.

Nutrition

Calories: 385kcal | Carbohydrates: 48g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 413mg | Potassium: 1145mg | Fiber: 11g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 7mg