This Tuna White Bean Salad is the kind of no-cook meal that saves a busy weeknight. It comes together straight from the pantry with bright lemon, fresh parsley, and juicy tomatoes tying everything together. Two forks, one bowl, and dinner is done.
About 10 minutes start to finish, plus an optional 10-minute chill.
Per serving (makes 2): 517 cal · 47.7g protein · 60.2g carbs · 8.4g fat
Ingredients
- 10 oz canned tuna
- 1 cup cannellini beans
- 1 cup cherry tomatoes
- 1/4 cup red onion
- 1/4 cup parsley
- 1 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Drain tuna and beans, add to a bowl.
- Halve cherry tomatoes, finely chop red onion and parsley, add to bowl.
- Drizzle with olive oil and lemon juice, season with salt and pepper.
- Toss gently and serve or chill 10 minutes.
Meal prep & storage
Double the recipe and portion it into airtight containers for grab-and-go lunches through the week. It keeps well in the fridge for up to 3 days, and the flavor actually deepens after a few hours as the beans soak up the lemon and oil. No reheating needed, but if it has been chilled a while, give it a fresh toss and a squeeze of lemon before serving.
Swaps
Swap the tuna for canned salmon or shredded rotisserie chicken if that is what you have on hand. Chickpeas or great northern beans work just as well as cannellini, and a splash of red wine vinegar can stand in for lemon juice. Fresh basil or dill makes a nice change from parsley when you want a different herbal note.
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