Tuna & White Bean Salad

★★★★★ 1 Review
By Lisa Neilson

One of my favorite salads to pack & carry to lunch.

serves 4
prep time 20 Min
cook time 10 Min
method No-Cook or Other


  •   2 c
    fresh or frozen green beans
  •   2 can(s)
    solid light tuna, packed in oil
  •   3 Tbsp
    red wine vinegar
  •   1 tsp
    dijon mustard
  •   1/4 tsp
    salt and pepper
  •   1 can(s)
    cannellini beans, rinsed & drained
  •   1 medium
    tomato, cut into wedges
  •   1/2 c
    kalamata olives

How To Make

  • 1
    Microwave frozen green beans 5-6 minutes. Remove from microwave and let cool slightly. (If using fresh green beans, parboil them until tender.)
  • 2
    Make dressing: Drain olive oil from tuna into a liquid measuring cup. You should have 1/4 cup. Add vinegar, mustard, salt and pepper, and stir with a fork to blend.
  • 3
    In a large serving bowl, gently combine green beans, cannellini beans, tomato and olives. Break tuna into chunks using a fork and place on top of salad. Drizzle dressing over salad and garnish with parsley, if desired.