Description
A vibrant and healthy tuna and white bean salad tossed in a zesty lemon vinaigrette. This mayo-free dish is packed with protein and is perfect for a light yet satisfying meal.
Ingredients
Scale
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (5 ounce) can tuna, drained
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the rinsed cannellini beans, drained tuna, chopped red onion, and chopped parsley.
- In a small bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard. Season with salt and pepper.
- Pour the vinaigrette over the bean and tuna mixture.
- Gently toss to coat all ingredients evenly.
- Serve immediately or chill for later.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the vinaigrette.
- Feel free to add other vegetables like chopped bell peppers or cherry tomatoes.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 50mg