Tuna and White Bean Salad

A refreshing salad 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.

Serves two main dish salads or four side salads

Course Sides

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Total Time 20

Servings

Calories 320kcal

Author Imma

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.

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.

Nutrition