Spanish Tuna and White Bean Salad
A light and protein-rich salad with canned tuna, cannellini beans, red onion, and parsley, perfect for a satisfying midday meal.
Ingredients
- •2 (5 ounce) cans tuna in olive oil, drained (reserve 1 tbsp oil)
- •1 (15 ounce) can cannellini beans, rinsed and drained
- •1/4 cup finely diced red onion
- •1/4 cup chopped fresh parsley
- •2 tablespoons red wine vinegar
- •1 tablespoon reserved olive oil from tuna (or fresh extra virgin olive oil)
- •1/2 teaspoon Dijon mustard
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
- •2 cups mixed greens (for serving, optional)
Dietary Info
Instructions
- 1
In a medium bowl, gently flake the drained tuna with a fork.
- 2
Add the rinsed and drained cannellini beans, finely diced red onion, and chopped fresh parsley to the bowl with the tuna.
- 3
In a small separate bowl, whisk together the red wine vinegar, reserved olive oil (or fresh extra virgin olive oil), Dijon mustard, salt, and black pepper until well combined.
- 4
Pour the dressing over the tuna and bean mixture. Gently toss everything together until all ingredients are evenly coated.
- 5
Taste and adjust seasoning if necessary. Serve immediately or chill for later. Can be served on its own, with mixed greens, or alongside crusty bread.
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