Tuna & White Bean Salad

March 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (74 votes)

The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.

"This was great. Served on one slice of sprouted bread and it made a perfect lunch. "
Tuna & White Bean Salad

10 Reviews for Tuna & White Bean Salad


I made this recipe exactly as written. It was delicious, inexpensive, and easy to put together. I used a high quality tuna, and I felt like that made a difference. I will definitely make this again, and I'd like to try it with tuna packed in oil as another reviewer mentioned.

Light and refreshing!

Absolutely loved this recipe! Didn't have any tuna so I used canned wild salmon and it tasted great! It' s light and the lemon makes it refreshing! Will make again!

A quick and light dinner

My boyfriend and I absolutely loved this recipe, made some small changes based on what we had in the kitchen - replaced red onion with shallots, tuna in olive oil (drained but added some of that oil instead of the extra-virgin olive oil in the recipe), I don't like parsley so I skipped it.

I am sure I'll be making this dish again and again in the future, but for the next time around, will definitely double the garlic and shallots for a more intense flavor.

quick, healthy, fulfilling
Perfect Nutritious Meal for a Hot Summer's Day

Made this for a light meal on a 100 degree summer's day. It couldn't be easier and just what I was looking for with not much energy to cook and not much of an appetite due to the heat. Added 1 1/2 cups of cherry tomatoes for color. I will definitely be filing this one in my recipe collection!

Quick. Easy. Cheap. Nutritious. Filling. Vegetarian. Great for a picnic or BBQ.
Comments (1)


Anonymous wrote 9 weeks 4 days ago

It's Pescetarian, not

It's Pescetarian, not vegetarian.

Use good quality tuna

Buy quality tuna, full chunk in water or olive oil, and triple the garlic or you won't even taste it.

Quick and easy and great for warm weather

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