This is a very simple tuna and bean salad recipe packed with fresh herbs and a bright vinaigrette. It's the perfect salad to serve at a potluck or bbq, as a picnic side dish, or as a healthy lunch or dinner option.
Canned beans are one of my favorite ingredients to cook with because they are quick, healthy, and incredibly easy to use. They save so much time compared to cooking dried beans from scratch, and the result is just as good. Whether I'm throwing together a salad, making a hearty soup, or using them in a fiery curry, canned beans are always within reach in my pantry.
This tuna and bean salad only takes 15 minutes to make. It's salty, citrusy, herbaceous, and nutty. It's the kind of dish that feels light and refreshing, but still hearty enough to keep me full.
Tuna and Bean Salad Ingredients
- Beans: Canned navy beans, canned mixed beans, or freshly boiled beans, all work well for this recipe.
- Tuna: I am using canned tuna in water but feel free to use fresh cooked tuna or canned tuna in oil.
- Celery: A finely chopped stalk of celery adds freshness and a nice crunch to the salad.
- Fresh herbs: A mix of fresh dill and flat leaf parsley for depth of flavor and freshness.
- Green onions: A couple of green onions for
- Vinaigrette: A mix of freshly squeezed lemon juice, cold pressed olive oil, and salty caper, for some tanginess and fruitiness.
How To Make Tuna and Bean Salad
Scroll down to the recipe card for the full recipe.
- Chop the herbs and vegetables. Finely chop the celery, green onions, parsley, and dill.
- Make the vinaigrette. Whisk the ingredients for the vinaigrette in a bowl.
- Drain the tuna. Drain the tuna well and flake it with a fork.
- Drain the beans. Rinse the beans under cold water and drain them well.
- Make the salad. Toss the herbs, celery, green onions, tuna, and beans, in a bowl.
- Chill it and dress it. Refrigerate the salad for about 20 minutes, until it's cold. Add the vinaigrette right before serving and season with salt and pepper.
Recipe Tip
Don't be afraid to use salt. Beans have a tendency to dilute the flavor of other ingredients, which can result in a bland-tasting salad. Adding the right amount of salt helps bring those flavors back and balances the overall flavor.
Drain the ingredients well. Make sure to drain the beans and tuna well before adding them to the mixing bowl. This will prevent the salad from becoming too watery, the longer it sits.
How to Store it
Leftovers: To store leftover tuna and bean salad, first, see if it needs draining. If there is liquid at the bottom of the bowl, gently push the salad to one side using a large spoon, and drain the liquid. Transfer the salad to a storage container and refrigerate for up to 3 days. To revive it, squeeze a little fresh lemon juice before eating it again.
Make ahead of time: To serve the salad later, keep the drained beans and drained canned tuna in separate storage containers. Keep the chopped herbs and vegetables together in a storage container. Whisk the vinaigrette and also keep it in a storage container. Refrigerate all of the ingredients until it's time to put them together.
What to Serve with Tuna and Bean Salad
Other delicious salads you might like to try:
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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- Make the dressing. Mix the lemon juice, olive oil and capers in a bowl, and season with salt and pepper. Set aside.
- Toss the salad ingredients. In a large bowl, add the navy beans, tuna, celery, and green onions. Toss a few times using large spoons and add the dill and parsley. Toss again.
- Chill the salad. Refrigerate for at least 20 minutes, until the salad is cold.
- Dress the salad and serve it. Pour the lemon vinaigrette over the salad and gently mix to combine. Season with salt and pepper if needed and serve.
