Tuna and White Bean Italian Salad

• 1 (15-ounce) can white beans, drained and rinsed
• 1 (5-ounce) can tuna in water, drained
• 3 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup pitted kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the white beans, tuna, salad greens, cherry tomatoes, red onion, olives, and parsley.
2. 2 In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the vinaigrette.
3. 3 Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly.
4. 4 Sprinkle with feta cheese if using, and serve immediately.

Equipment

• Large bowl
• Whisk

Variations

• Add artichoke hearts for extra texture.
• Swap out the tuna for grilled chicken for a different protein option.

Substitutions

• Use chickpeas instead of white beans for a similar texture.
• Substitute goat cheese for feta if preferred.

Pairings

• Warm crusty bread
• Grilled shrimp

Nutrition

Tips

• For extra flavor, marinate the salad in the vinaigrette for 30 minutes before serving.
• Add some avocado slices for creaminess if desired.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving.

Freezing: Does not freeze well due to the salad greens and feta cheese.

Serving Suggestions

• Pair with warm crusty bread or grilled shrimp for a light meal.

FAQ