This fresh Cannellini bean salad is light, zesty, and so satisfying. Using high-quality tuna in oil and fresh herbs, it’s a nutritious gluten-free meal that tastes even better the next day! Serve it with crusty bread or as a simple side dish today!
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If you are a big fan of white beans, then you have come to the right place!
This Cannellini White Bean Salad With Tuna will undoubtedly become one of your favorite ways to enjoy white beans!
Why You Will LOVE This Easy White Bean Salad Recipe!
You are going to adore this recipe for this delicious salad exploding with tons of flavor because:
- This recipe uses a few fresh ingredients along with canned beans so it's easy to put together
- The tender tuna adds a delicious flavor and is a great protein source in this salad
- It's quick to make! Ready in about 10 minutes so it's a great option as an easy side dish for a busy weeknight or a quick great lunch with some crusty bread
- This is also one of the best make-ahead salads!
So now allow me to show you what you'll need to make this perfect side salad!
🥘 Ingredients
So here are the simple ingredients that you will need to make this tuna and cannellini bean salad:
- Cannellini beans (white kidney beans)
- Tuna in oil (I used King Oscar Yellowfin Tuna With Jalapeno Pepper) - you will use this oil in the recipe so please do not discard
- Fresh garlic
- Capers
- Red onion
- Red wine vinegar (can sub white wine vinegar)
- Salt
- Black pepper
- Fresh thyme leaves - you can sub dried thyme, but fresh herbs are preferred
- Lemon
🔪 Instructions
Add the tuna and the oil it is packed in to a large bowl. Using a spoon, break up the tuna into smaller chunks.
Now add all of the ingredients (except for the cannellini beans and lemon) to the tuna and stir to combine.
Lastly add the drained and rinsed beans and stir to combine. Taste and adjust the seasoning by adding more salt, pepper, or thyme if desired.
If your salad seems a little dry, you can drizzle additional extra virgin olive oil.
How easy was that?! Get ready to enjoy this delicious white bean salad!
Suggestions For Serving
Enjoy this lightly chilled or at room temperature. This salad is ready to eat immediately, however I think it tastes better after a few hours in the fridge or the next day.
I love to serve this with lemon wedges so that you can squeeze fresh lemon juice over the salad when enjoying it.
Serve this simple salad with creamy white beans and tuna as a great side dish or antipasto as part of a delicious meal.
I hope this will become one of your favorite salad recipes!
FAQ
If you'd like to try a different bean in this salad, consider substituting other white beans such as great northern beans or navy beans.
Store this salad in an airtight container in your refrigerator. Enjoy this salad within 3-4 days.
This salad can be very versatile! You could throw in some cherry tomatoes, feta cheese, fresh parsley, or some lemon zest!
Some Other Great Recipes You May Enjoy!
Here are some other great recipes featuring beans that you may enjoy:
- Easy Texas Caviar Recipe
- Easy Foul Recipe Using Canned Fava Beans
- Delicious and Hearty Pink Beans Recipe
Join Me On A Fun Food Journey!
Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Easy Cannellini White Bean Salad With Tuna Recipe
Equipment
- large bowl
- Food Processor optional for mincing the garlic and chopping the onion
Ingredients
- 15 oz cannellini beans drained and rinsed
- 6.7 oz tuna in oil I used King Oscar Yellowfin Tuna With Jalapeno Pepper (you will use the oil in the recipe)
- 2 cloves fresh garlic minced
- ½ tablespoon capers
- ½ cup red onion diced
- 1.5 tablespoon red wine vinegar can sub white wine vinegar
- ½ ts salt
- ½ ts black pepper
- 1 ts fresh thyme leaves this adds a lovely flavor to this dish - consider increasing the amount if you like! Fresh thyme leaves - you can sub dried thyme (¼ ts), but fresh herbs are preferred
- ½ lemon cut into wedges (squeezed on the salad at the end)
Optional
- extra virgin olive oil you can add more olive oil if the salad seems a bit dry
Instructions
- Add the tuna and the oil it is packed in to a large bowl. Using a spoon, break up the tuna into smaller chunks.
- Now add all of the ingredients (except for the cannellini beans and lemon) to the tuna and stir to combine.
- Lastly add the drained and rinsed beans and stir to combine. Taste and adjust the seasoning by adding more salt, pepper, or thyme if desired.
- If your salad seems a little dry, you can drizzle additional extra virgin olive oil.
- Serve with lemon wedges so that you can squeeze lemon juice over the salad when enjoying it!
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