Tuna & White Bean Salad

Tuna & White Bean Salad

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 10 min 10 min



  • 3 tablespoon lemon juice
  • 2 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 19-ounce c cannellini (white kidney) beans, rinsed
  • 1 6-ounce ca chunk light tuna in water, drained and flaked
  • 1/4 cup chopped red onion
  • 3 tablespoon chopped fresh parsley
  • 3 tablespoon chopped fresh basil

Cooking Instruction

Step 1

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


  • Serving: Per serving
  • Calories: 226
  • Carbohydrates: 21g
  • Fat: 8g
  • Protein: 16g
  • Dietary Fiber: 6g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 13mg
  • Potassium: 157mg
  • Sodium: 498mg
  • Exchanges: 1 starch, 2 very lean meat, 1 fat (mono)
  • Carbohydrate Servings: 1