Tuna White Bean Salad

Looking for a healthy and flavorful lunch option? Try this delicious tuna white bean salad! Packed with protein and nutrients, it is perfect for a quick and satisfying meal.

Back in my college days, when the fridge was empty and I had no time to grocery shop, I often had to get creative with whatever I had in the pantry: a can of tuna, a can of white beans, olive oil, and a few random spices. One time, I made this tuna white bean salad, and to my surprise, it was simple, delicious, and filling. Over the years, I have tried different variations and the salad has evolved to include red onions, freshly squeezed lemon juice, and fresh parsley. I hope you love it as much as I do.

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 are what you need for the salad. The bright, lemony vinaigrette is made with heart-healthy extra-virgin 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 have a delicious and creamy taste. I love to pile it onto bread or dip and scoop it up with sourdough.

• 12 oz cooked white kidney or navy beans, (you can use canned beans) drained and rinsed
• 10 oz drained canned tuna
• ½ red onion, chopped
• ½ cup thinly sliced scallions
• ⅓ cup fresh parsley

• ½ cup extra virgin olive oil
• juice of 1 lemon
• ½ teaspoon salt and freshly ground pepper