Cannellini Bean and Tuna Salad

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.

This Cannellini Bean and Tuna Salad is a great change of pace from the usual mayonnaise-based version. Click To Tweet

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.

Enjoy!

More Salad Recipes on Never Enough Thyme:

• Winter Shrimp Salad
• Mexican Style Corn Salad
• Broccoli Salad
• Black Bean and Corn Salad

Bean Salad Recipes from Other Bloggers:

• Fresh Black Bean Salad from Cookie + Kate
• 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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Cannellini Bean and Tuna Salad

This cannellini (white kidney) bean and tuna salad is a great change of pace from the usual mayonnaise-based version. Enjoy it on a hot summer day!

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Course: Salads

Cuisine: Mediterranean

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 287kcal

Author: Lana Stuart

Ingredients

• 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

Dressing:

• 3 tblsp. extra virgin olive oil
• 3 tblsp. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Instructions

• 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.

Notes

Nutrition Information

Serving: 1gCalories: 287kcalCarbohydrates: 34gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 11mgSodium: 379mgFiber: 8gSugar: 5g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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