Tuna and White Bean Salad

Kitchen Tested
  • Yield 6 servings

Serve this simple salad as part of a salad buffet or on top of leaf lettuce.


1 (12 1/4-ounce) can solid white tuna packed in water, drained
1 cup chopped green onions
1 (15-ounce) can white beans, rinsed and drained
2 tablespoons chopped parsley
1/2 cup diced celery
1/3 cup lemon juice
1 1/2 tablespoons olive oil
1/4 teaspoon dried rosemary
1/4 teaspoon pepper


  1. In a large bowl, combine the tuna, green onions, white beans, parsley and celery, tossing well.
  2. In a small bowl, blend the lemon juice, olive oil, rosemary and pepper. Pour over the tuna mixture and stir gently to combine. Refrigerate for 2 hours or let stand at room temperature for at least 30 minutes.



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