Back to White Bean Tuna Salad

Print Options


Card Sizes


White Bean Tuna Salad Recipe

"I adapted this recipe from one in my local newspaper," writes Kathy Armstrong of Post Falls, Idaho. "The zippy Dijon dressing adds interest to the beans, tuna, olives and onion. It makes a filling and healthy lunch that I like to take to work.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 3/4 cup sliced ripe olives
  • 1/2 cup chopped red onion


  • 1. In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil.
  • 2. In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving. Yield: 6 servings.

Nutritional Facts

3/4 cup: 247 calories, 7g fat (1g saturated fat), 17mg cholesterol, 754mg sodium, 23g carbohydrate (0 sugars, 6g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Reviews for White Bean Tuna Salad

Sort By :

Average Rating
kredhead User ID: 710648 261431
Reviewed Feb. 16, 2017

"Tuna bean yummy salad, I've been making this since 2007. Tangy & tasty, its better the next day & holds up well."

kimb0 User ID: 7108367 230691
Reviewed Aug. 4, 2015

"Not crazy about this--guess I'm too used to mayo based tuna salad. Won't make this again."

Mrs_T User ID: 941931 205847
Reviewed Aug. 30, 2012

"I've made this salad several times and we love it. Sometimes I've omitted the olives if there were none on hand, and it's just as good without them. I also don't use the chopped red onion; I just add some dry minced onion to the dressing, or sometimes I've used sliced green onions. We like this a lot. I'd agree with a previous reviewer that it's best to prepare and chill this early in the day, or even the night before, for the best flavor."

bettylou1333 User ID: 2976271 134984
Reviewed Feb. 17, 2012

"I've made this twice already and it is on the menu for next week. The trick with this recipe is to make it early in the day so the red wine vinegar can be absorbed by all of the ingredients. If you eat it immediately it is way too vinegary."

keverwann User ID: 1807985 77328
Reviewed Mar. 30, 2011

"We made this yesterday and served it over pasta; the salad just needed something to fill it out. My husband wouldn't eat more than his first couple bites.

I had it on saltines later after that, but it still wasn't very good.
I tried it again on saltines the next day (today) and it is MUCH better.
Still don't think I'll make it again."

Loading Image