Quick and easy to make for lunch or even a light dinner, this healthy Tuscan salad puts high protein front and center with chunks of albacore tuna and white beans tossed with arugula and more Mediterranean flavors.
Tuscan White Bean Salad
It’s not every day that a salad wakes me from a dead sleep. But this morning, this one did. Not because I was hungry—because I wasn’t—but because I sleepily woke to the words, sentences, and phrases for this blog post forming in my head.
Why I didn’t write it all down at that moment instead of rolling over and going back to sleep is a choice I’m regretting now.
But this cannellini bean salad? There’s absolutely nothing to regret about this salad, nothing at all.
What’s in This Tuscan Bean Salad?
This easy, all-in-one-meal, tuna salad is made with simple ingredients and pantry staples to create a lunch that’s totally fresh and filling.
I’ve always been a tuna salad sandwich fan (extra pickles and potato chips, please!), but when I’m leaning into my regular work day lunches, salads are most often my thing. And thanks to my well-stocked pantry basics, I always have canned tuna on hand, but don’t need all the mayo to enjoy it.
I use chunk white albacore tuna packed in water that flakes in large chunks rather than skinny bits like you might find in regular old tuna sandwiches. Chunk tuna packed in water is one of my pantry staples, but if you prefer, chunk tuna packed in olive oil is a good option too.
Fresh arugula creates the fresh, leafy base for this salad and provides plenty of nutrients, but you can always choose spinach, kale, or even a red leaf lettuce instead.
Beans are another pantry staple used here with Great Northern white beans, white navy beans or Italian cannellini beans are easily interchangeable here. Or if you prefer, garbanzo beans are protein packed and fit the Mediterranean flavor profile, too.
Red onion adds a touch of color and a little heat to this simple salad. I slice it very thinly in rings for a little visual variety.
Sweet cherry tomatoes, lemon juice, and briny olives with a drizzle of a bright and fruity olive oil and sprinkling of feta cheese round out the Tuscan flavors.
How to Make Tuscan White Bean Salad
Simply combine the arugula, white beans, tuna, tomatoes, olives, and red onion in a large bowl. Drizzle with olive oil and squeeze some lemon juice on top.
Toss to combine, then top with crumbled feta and season to your liking.
Can I Use Another Leafy Green?
Of course! I love the way the peppery arugula pairs with the salty feta and briney olives, but you’re welcome to use any leafy green you’d like.
Tips for Making White Bean Salad
Canned beans work perfectly fine here, just be sure to drain and rinse them thoroughly before using.
I used green olives in this Tuscan bean salad, but pitted kalamata or plain old black olives would work equally well.
Another great point about this white bean salad salad is you can certainly mix and match more Mediterranean or Tuscan ingredients into your salad as well like artichoke hearts, sun-dried tomatoes, pickled beans, or capers. That’s the thing about cooking, it’s always there for you to make it your own.
Tuscan Tuna and White Bean Salad
This no-mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice. For my salads, I prefer an olive oil with a fruity instead of grassy taste.
CourseSalad
CuisineMediterranean
Keywordbean salad, tuna salad
Prep Time5 minutes
Total Time5 minutes
Servings2 salads
Calories436kcal
Ingredients
- 4cups arugula , (or spinach or other favorite lettuce)
- 15ounces cannellini beans , rinsed and drained (or Great Northern beans)
- 5ounces white albacore tuna packed in water , drained
- 1/2cup cherry tomatoes , halved
- 1/4cup sliced olives , (green, Kalamata, or your favorite variety)
- Thinly sliced red onion
- 2tablespoons extra virgin olive oil
- 1/2lemon
- 1/4cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
- Drizzle with the olive oil and the juice from the lemon. Toss to combine.
- Top with crumbled feta cheese and season to taste with kosher salt and black pepper.
Nutrition
Serving: 1g | Calories: 436kcal | Carbohydrates: 39g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1120mg | Potassium: 393mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1317IU | Vitamin C: 29mg | Calcium: 312mg | Iron: 7mg