Salad with tuna and white beans

Packed with protein and low in fat, this easy tuna and kidney bean salad is flavored with fresh herbs, lemon zest and garlic.

Garnish the tuna and white bean salad with lemon juice.

Tired of having the same old green salad every night? Say no more, I’ve got you covered. Whether you need a side dish for dinner or something new for lunch, my Tuna and Kidney Bean Salad is both refreshing and filling because it’s packed with protein. With fresh herbs and a homemade dressing, not only is it delicious, but it takes less than 10 minutes to make! The best part? Chances are you already have all of these ingredients in your kitchen.


  • Cannellini Beans: Soft, chewy in texture and mild in flavor, cannellini beans are packed with protein and B vitamins.
  • tuna: Tuna has a salty and fishy flavor and is another great source of protein. Tuna also contains important omega-3 fatty acids.
  • Red onion: Bright in color and flavor, red onion adds crunch and lightness
  • Fresh herbs: You can use any fresh herbs you have in your garden or in your fridge. This time I had fresh parsley and dill on hand to incorporate into my salad.
  • Lemon: Using lemon juice to dress the salad and lemon zest gives the dish a bright, pungent, citrus flavor.
  • Garlic: Nutty, aromatic and sometimes a bit spicy, garlic adds flavor to the salad dressing.
  • Olive oil: Light and heart-healthy, olive oil is the best when it comes to homemade salad dressing.

How to make tuna and kidney bean salad

Liz chop fresh parsley for tuna and kidney bean salad.

Start your tuna and kidney bean salad by dicing the red onion, chopping your fresh herbs, and rinsing your cannellini beans.

Put the tuna in the bowl

Then, in a large bowl, add the drained canned tuna.

Put the white beans in the bowl

Next add the drained and washed kidney beans and red onion.

Place Liz's lemon zest in a bowl

Then add the lemon zest and a pinch of salt and black pepper.

Grate the garlic into the bowl

Then take a microplane or grater and grate the garlic into the bowl.

Juice lemon in bowl

Add the fresh lemon juice, being careful not to catch any seeds. No need to grab a new lemon, you can use the one you already grated!

Adding fresh herbs to the salad

Drizzle in the olive oil to finish the dressing and garnish with the fresh herbs before tossing together, making sure everything is evenly coated in the dressing.

Serve garnished with a lemon wedge or slice and enjoy your Tuna and White Bean Salad!

Frequently asked Questions:

Is tuna with mayo still healthy?

Tuna is healthy, and if you add just a little mayonnaise, you’re probably still fine. Many people tend to overdo the mayonnaise, which can be counterproductive.

Does tuna salad taste better the next day?

I find that many things, like soup or salsa, taste better the next day after the flavors have blended in the fridge. This salad will definitely taste great the next day!

What are the healthiest beans for a salad?

Aside from kidney beans (which are a type of kidney bean), black beans, chickpeas, and soybeans are all healthy options.

Salad with tuna and white beans.

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Liz enjoys a tuna and kidney bean salad.

A tasty and high-protein packed lunch or a flavorful and filling side for dinner, my Tuna and Kidney Bean Salad will fill you up any time of the day.

Your fork is waiting.

Salad with tuna and white beans

Salad with tuna and white beans

Packed with protein and low in fat, this easy tuna and kidney bean salad is flavored with fresh herbs, lemon zest and garlic.

PREPARATION: 15 minutes

IN TOTAL: 15 minutes

Servings: 2

  • 1 Cup Cannellini beans (drained and flushed)
  • 5 ounces tuna in water (drained)
  • ¼ Cup Red onion (chopped)
  • 2 tablespoon fresh herbs ((mint, basil, dill or parsley))
  • 1 teaspoon Lemon peel
  • ¼ Cup lemon juice
  • 1 clove Garlic (grated)
  • 2 teaspoon Extra virgin olive oil
  • salt and pepper to taste
  • Combine beans, tuna, onion, and fresh herbs in a medium bowl.

  • Pour the lemon zest, lemon juice, garlic, and olive oil directly over the bean mixture and mix well.

  • Season with salt and pepper. Serve in salad bowls, with crackers or on wholemeal bread.

Excellent source of vitamin C, good source of iron.

Calories: 230kcalCarbohydrates: 25GProtein: 22GFat: 5.8GSaturated Fatty Acids: 0.6GCholesterol: 32mgSodium: 588mgFiber: 6.8G

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