Tuna & White Bean Salad

A close-up view of cranberry-stuffed turkey cutlets on a plate

Dotdash Meredith

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.

Prep/Cook Time: 10 Minutes, Servings: 4

Ingredients

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
⅛ teaspoon salt
Freshly ground pepper to taste
1 19-ounce can cannellini (white kidney) beans, rinsed
1 6-ounce can chunk light tuna in water, drained and flaked
¼ cup chopped red onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil

Directions

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.

Nutritional Information

Per Serving: 236 calories; 7 g fat (1 g sat, 5 g mono); 13 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 19 g protein; 7 g fiber; 571 mg sodium; 154 mg potassium

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