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Tuna White Bean Salad

A fresh and nutritious salad packed with protein and fiber, perfect for lunch or a light dinner.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can can of tuna, drained Use high-quality tuna packed in olive oil for richness.
  • 1 can can of navy beans, rinsed and drained Can substitute with chickpeas or cannellini beans.
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup bell pepper, diced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
  • Fresh parsley, for garnish Garnish for added flavor.

Method
 

Preparation
  1. In a large bowl, combine the drained tuna and navy beans.
  2. Add the diced red onion, celery, and bell pepper to the bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until blended.
  4. Pour the dressing over the salad and mix until everything is well coated.
  5. Garnish with fresh parsley for that extra pop of color and flavor.
  6. Serve immediately, or store it in the refrigerator for meal prep!

Notes

To keep the salad fresh, store it in an airtight container in the refrigerator for up to three days. It's best enjoyed cold.