Go Back
+ servings
close up of tuna bean salad on a plate
Print Recipe
5 from 3 votes

Tuna and Bean Salad

Light and satisfying!
Prep Time15 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 2
Calories: 136kcal
Author: Sula


  • ¼ medium red onion peeled and thinly sliced
  • 1 Tb red wine vinegar
  • 1 can (5-6 oz) water-packed tuna drained
  • 1 can cannellini beans rinsed and drained
  • 2 TB chopped fresh parsley
  • salt and pepper to taste
  • 1 TB light mayonnaise
  • ½ tsp Dijon mustard
  • 1 TB lemon juice
  • ½ tsp Italian seasoning


  • Place the onion in a bowl and add a tablespoon of red wine vinegar. Add enough water to just cover the onion. Let sit for 5 minutes, then drain and rinse with cold water. Dry on paper towels.
  • In a medium bowl combine tuna, beans, onions and parsley.
  • In a small bowl or measuring cup, whisk together the mayo, mustard, lemon juice and Italian seasoning. Add salt and pepper to taste.
  • Toss dressing with the tuna and beans. Serve with salad greens or cucumber and tomato slices as preferred.


Calories: 136kcal | Carbohydrates: 3g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.