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White Bean and Tuna Salad

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This protein-packed spinach salad is ready in 15 minutes

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2010

Ingredients

  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 5 ounces baby spinach
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 2 cans (5 ounces each) solid white tuna, drained and broken into chunks
  • 1/4 cup green olives, pitted and roughly chopped
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving

Directions

  1. In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat. In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, olives, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.

Cook's Notes

For an appetizer, try serving the bean and tuna mixture on garlic-rubbed toasts.

Reviews Add a comment

  • vanillablue
    19 MAY, 2014
    I was surprised at how tasty this was. Really easy to make with inexpensive ingredients I always have on hand. I used a jar of pimento-stuffed olives since it was what I had in the pantry. I used a spring mix that included baby spinach. I also tossed in a little bit of fresh grated Parmesan cheese. Took the recommendation and spread a little bit of the tuna and bean mixture on toasted bread and it was delicious.
    Reply
  • ameeliah
    13 SEP, 2011
    This is a great mid-week standby dinner as it's super quick. The tuna mixture stores well in the fridge and it's easy to pack up some leftovers on fresh spinach in a container for work the next day.
    Reply