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Bean and Tuna Salad

Russ Myers


The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off heat and allow beans to soak in water for 1 to 2 hours.
"Do Not" add salt to the soaking water.
Drain water and rinse with fresh cold water


★★★★★ 1 vote

4 Servings
Stove Top


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2 can(s)
(6-ounce each) chunk light tuna, drained
1 can(s)
(15-ounce ) cooked small white beans, such as cannellini or great northern, rinsed
cherry tomatoes, quartered
scallions, trimmed and sliced
2 Tbsp
extra-virgin olive oil
2 Tbsp
lemon juice
1/4 tsp
freshly ground pepper, to taste
1 small
red onion, chopped (optional)

How to Make Bean and Tuna Salad


  • 1Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl.

    Stir gently. Refrigerate until ready to serve.
  • 2TIPS:
    Cover and refrigerate for up to 2 days.

    When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

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About Bean and Tuna Salad

Course/Dish: Tuna Salads, Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom

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