Green and White Bean Salad with Tuna

Photo: Manuel Rodriguez

Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner.


  • Coarse salt and ground pepper

  • ¾ pound green beans, trimmed and cut into 1-inch pieces

  • 2 tablespoons white-wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 can (15.5 ounces) cannellini beans, rinsed and drained

  • ½ small red onion, thinly sliced

  • 1 can (5 ounces) solid white tuna packed in water, drained and broken into pieces

  • ¼ cup thinly sliced pepperoncini (about 9)


  1. In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.

  2. In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.

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