Tuna and White Bean Salad
Tuna and White Bean Salad delivers a refreshing dish showcasing the perfect balance of bright flavors and healthy ingredients. Creamy avocado, hearty white beans, tender tuna, sweet corn, and juicy tomatoes create a vibrant mix of textures and tastes in every bite. Drizzled with a zesty herb dressing, it’s indulgent yet packed with healthy goodness.
Freshness and convenience set this salad apart. With protein-packed tuna and fiber-rich white beans as the base, it’s a nutrient-dense meal that requires minimal prep. The avocado adds a luscious creaminess that perfectly complements the crunch of sweet corn and the tangy burst of ripe tomatoes.
Versatile Tuna and White Bean Salad
Because white bean and tuna salad is so versatile and customizable, it’s a real crowd-pleaser for any occasion. This gorgeous salad delivers flavor, whether for a quick weeknight dinner, a nutritious lunch, or a summer gathering.
It’s easy to adapt with seasonal vegetables or your favorite herbs and pairs well with crackers or crusty bread. Tuna and white bean salad proves that simple, fresh ingredients can come together for both a nourishing and delicious meal.
How to Make Tuna and White Bean Salad
- Dressing – Combine garlic, lemon juice, balsamic vinegar, olive oil, honey, salt, pepper, and herbs in a blender or screw-top jar and shake or process until well blended. Set aside. (Photo 1)
- Drain the tuna, beans, and corn (rinsing the beans and corn is optional).
- Combine the tuna, onion, white beans, cherry tomatoes, avocado, garlic, sweet corn, basil, and parsley in a large mixing bowl. (Photo 2-3)
- Serve – Pour your dressing over the salad (adjust the amount to your tastes) and mix well. Pile it on a bed of baby greens, and enjoy. (Photo 4)
Tips & Tricks
- If you have 1-2 extra avocados on hand, you can serve the salad inside halved avocados. It looks pretty and is always a hit with avocado lovers.
- The fresher your ingredients, the tastier the salad, my friend. Shoot for ripe tomatoes, even fresh corn if you’ve got it, and just-ripe avocados. 😋
- If you think you might have leftovers, hold off on dressing the entire salad. Instead, dress individual portions and store the salad and dressing separately in the fridge.
How to Store Leftovers
Store leftover salad and dressing in the fridge in airtight containers separately for 1-2 days. You can squeeze some lemon juice over any cut avocado to prevent it from browning too much.
Perfect Pairings for Tuna and White Bean Salad
For those who don’t think salad qualifies as a real meal, make this meal more satiating with some crusty, homemade garlic bread. Then, add a side of tomato basil soup and easy lemon bars for dessert.
More Satisfying Salad Recipes to Try
- California Spaghetti Salad
- Salmon Salad
- Jerk Chicken Salad
- Bacon Broccoli Salad
- Black Bean and Corn Salad
By Imma
This blog post was originally published in January 2015 and has been updated with additional tips and gorgeous photos
Tuna and White Bean Salad
Ingredients
Dressing
- 1 clove garlic, minced
- ¼ cup (60ml) olive oil
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (20g) honey
- 1 tablespoon (4g) fresh parsley, minced
- 1 tablespoon (4g) fresh basil, minced
- salt and black pepper to taste
The Salad
- 1 12-ounce can solid white albacore tuna in water, drained
- ½ cup (128-130g) diced red onion (adjust the amount to preference)
- 1 15-ounce can white beans, drained and rinsed (or navy beans)
- 1 cup (245g) cherry tomatoes, halved
- 1 large avocado, peeled, pitted, and cut into chunks
- 1 clove garlic, minced
- 1 cup (165g) canned sweet corn, drained and rinsed (about half of a 15-ounce can)
- ¼ cup (15g) chopped basil and parsley
Instructions
- Combine garlic, lemon juice, balsamic vinegar, olive oil, honey, salt, pepper, and herbs in a blender or screw-top jar and shake or process until well blended. Set aside.
- Drain the tuna, beans, and corn (rinsing the beans and corn is optional).
- Combine the tuna, onion, white beans, cherry tomatoes, avocado, garlic, sweet corn, basil, and parsley in a large mixing bowl.
- Pour the desired amount of dressing over the salad and mix well. Serve over a bed of baby greens, and enjoy.
Tips & Notes:
- Feel free to customize ingredients. Chickpeas instead of white beans, chopped Roma tomatoes instead of cherry tomatoes, celery, and grated carrots make great additions.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Just threw this together for dinner tonight and it was delicious!! That dressing is EVERYTHING….. I posted a pic on your facebook page 🙂 None of your recipes have disappointed me and I directed my brother to your blog for recipes. Thanks and keep up the great work!!
Aww thanks Nullacia. This is what makes me keep going when the going gets tough. Thanks again.
I think this would make a perfect lunch….. I would like to make a batch to last me 2 or 3 days but in my experience, the avocado turns dark over time and doesn’t look so appetizing…. any tips to keep the avocado looking fresh? Thank you
Hi Nullacia, Place avocado in an airtight container with a piece of cut up onion. Cover with lid and refrigerate. Hope this helps
Looks so healthy and delicious- can’t wait to give it a try. I especially love the flavor combos in the dressing- right up my alley! 🙂
Thanks Alexandra, let me know how it works for you.
Imma. I swear, you are the ONLY person in the world that can make me want to make a recipe with canned tuna and beans in it. I overdid canned tuna when I was dieting and I can’t look at it to this day. But this….I could definitely try this. Because I know YOU know great food!!
This looks so colorful and healthy.
Such a great idea Charlene ~ so smart to bring this work! I hope you enjoy it Girl!!!!
This looks amazing, I’m always looking for healthy meals to take with me to work. I have all the ingredients (excluding the corn as I’m not a big fan) at home. This will be Friday’s lunch courtesy of you.
looks delicious! how do you get your pictures so bright ? you take them at daytime ? I really like the quality
Thanks Cheryl. I do take them during the day, you should see me some days sitting, wishing, hoping and praying for the sun, to just do what it does best- Shine, for 10 minutes only. I don’t ask too much.. I think. And then it does! and I start shooting.. by the time you know , it is gone AGAIN! Counting the weeks till spring!
Immaculate I have to say you take some of the best pictures I have ever seen on a food blog! I think I have found my perfect healthy meal for the winter. I cant wait to try this Avocado white bean tuna salad which is so healthy and filled with proteins and would keep me full during the day!! Thanks for sharing!
Aww, thank you! That is so nice of you to say! You know what? This has been added to my dinner meal rotation , trying to shred a few pounds ( which is so darn hard with all the cooking I have been doing lately). I still need to fit in some of the dresses you have going on over on your blog. Love it!
P.S Go easy on the avocados! Although they are nutritious they still pack a lot of calories!