White Bean and Tuna Salad

Prep Time:
15 mins
Total Time:
15 mins

This protein-packed spinach salad is ready in 15 minutes


  • 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

  • ¼ cup green olives, pitted and roughly chopped

  • ½ small red onion, thinly sliced

  • 2 tablespoons chopped fresh parsley

  • Crusty bread, for serving


  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.

Related Articles