An easy recipe of canned tuna and cannellini beans makes this tuna and white bean salad an easy and satisfying meal. The next time you have a hankering for tuna salad, give Hellman’s the day off and give this a try!
The next time you have a hankering for tuna salad, give Hellman’s the day off and try my fresh and light Tuna and Cannellini Bean Salad. I’m not sure about you but I can’t open a health, fitness, or cooking magazine without reading about the health benefits of beans.
Why should you try beans?
High Iron Content: Cannellini beans have twice as much iron as beef.
Fill Up for Fewer Calories: Each serving has only 100 calories and is loaded in fiber. This means they will fill you up and keep you full because they take longer to digest.
Excellent Source of Folate: Folate is a water-soluble form of Vitamin B9 which is essential to numerous bodily functions. Folate is even more vital during infancy and pregnancy.
Loaded in Protein: If you are trying to eat less meat, beans are a great source of protein.
The best part? You probably have all of these ingredients already in your kitchen.
Your fork is waiting.
Tuna and White Bean Salad
- 1 c cannellini beans (drained and rinsed)
- 5 oz tuna in water (drained)
- ¼ c red onion (minced)
- 2 tbs fresh herbs ((mint, basil, dill or parsley))
- 1 tsp lemon zest
- ¼ c lemon juice
- 1 clove garlic (grated)
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
- Combine beans, tuna, onion and fresh herbs in a medium bowl.
- Use a microplane to zest lemon and grate the garlic directly over the bean mixture.
- Add lemon juice and olive oil and mix well.
- Season with salt and pepper to taste.
- Serve in lettuce cups, with crackers or in whole wheat bread.