Tuna and White Bean Salad

Tuna and White Bean Salad Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
Maureen Sullivan, 28, Brooklyn, N.Y.

"This no-fuss dish also works great as an appetizer on slices of toasted crusty bread."



Serves: 4

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 353
Fat 28 g
Satfat 2 g
Protein 28 g
Carbohydrate 28 g
Fiber 6 g
Cholesterol 38 mg
Sodium 736 mg


2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 cup olive oil
Salt and pepper
1 15-oz. can white beans, drained and rinsed
2 5-oz. cans water-packed chunk light tuna, drained and flaked
1 large tomato, cored, seeded and chopped
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley
6 ounces mixed greens, optional


1. In a small bowl, mix juice, mustard and garlic. Add oil in a thin stream, whisking constantly. Taste and season with pepper.

2. Mix beans, tuna, tomato, onion and parsley in a large bowl. Add dressing and toss to coat. Taste and adjust seasoning. Serve over mixed greens, if desired.


Maureen Sullivan, Brooklyn, New York,

March 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note