This Cannellini Bean and Tuna Salad is a great change of pace from the usual mayonnaise-based version.
This is definitely the time of year for salads, isn’t it? After having a really mild, rainy summer we’ve been blessed with an abundance of sunshine and hot temperatures for a few days. And did I mention muggy? Whew. Some days it’s like a sauna out there. I try not to complain. The humid heat is why southern women have nice complexions, you know ;-)
Even so, there are certain days when only a salad will do. Something cool and refreshing but filling. I made this Cannellini Bean and Tuna Salad last Saturday for lunch and BeeBop and I both gave it a thumbs up! Hope you like it, too.
How to Make Cannellini Bean and Tuna Salad
Many times when I use raw onion or, in this case, shallots, in a recipe, I give them a little time to sit with some red wine vinegar before I drain them and toss them into the mix. It really mellows out the onion’s flavor and takes away a lot of its strong bite. This step is completely optional, but I highly recommend it. Combine the finely diced shallot in a small bowl with red wine vinegar. Allow it to sit while prepping the remainder of the vegetables for the salad. Drain and rinse the shallot discarding the vinegar.
In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot. Do be gentle with this step. You don’t want to break or mash the beans.
And please consider using tuna packed in oil for this recipe. It has such great flavor! I’ve never cared for the water packed tuna. It just tastes like…well…water. Tuna packed in oil is rich in flavor and delicious!
And truly, it’s not much higher in calories than the water packed especially if you drain off as much of the oil as possible. For a recipe like this, I try to find a good Italian tuna but any brand will work as long as it’s oil packed. Also, you can double the amount of tuna if you’d like a more “meaty” salad.
In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing. Cover and refrigerate for at least 1 hour. Serve chilled. Makes 6 servings.
More Salad Recipes on Never Enough Thyme:
Bean Salad Recipes from Other Bloggers:
- White Bean Salad with Peas and Mint from Not Without Salt
- Pinto Bean Salad from Kalyn’s Kitchen
- Carrot, Dill and White Bean Salad from 101 Cookbooks
- Spring Fava Bean and Fennel Salad from Simply Recipes
- Herb Lemon White Bean Salad from Fifteen Spatulas
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- 1 large shallot, finely diced
- 2-3 tblsp. red wine vinegar
- 2 cans cannellini (white kidney) beans, rinsed and drained
- 3 ribs celery, finely diced
- 1/2 large red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped
- 2 green onions, chopped
- 5 oz. can solid white tuna packed in oil, drained
- 3 tblsp. extra virgin olive oil
- 3 tblsp. red wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Combine the finely diced shallot in a small bowl with red wine vinegar. Allow to set while prepping the remainder of the vegetables for the salad. Drain the shallot and discard the vinegar.
- In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot.
- In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing.
- Cover and refrigerate for at least 1 hour. Serve chilled.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 287 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 11mg Sodium: 379mg Carbohydrates: 34g Fiber: 8g Sugar: 5g Protein: 18g
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