Lunch
Tuna White Bean Crunch Salad
A lemon-dressed tuna and white bean salad with crisp vegetables and parsley.
- Makes
- 4 lunch servings
- Prep
- 20 minutes
- Cook
- 0 minutes
- Total
- About 20 minutes
This recipe uses canned tuna and beans, so no cooking or cooling time is required.
Jump to recipe
Directions
- Wash your hands and rinse the cucumber, celery, tomatoes and parsley under cool running water. Dry the produce before chopping so the salad dressing stays concentrated.
- Drain the tuna well and flake it into bite-size pieces. Rinse the beans in a sieve, then leave them to drain while you prepare the dressing.
- Whisk the olive oil, lemon juice, Dijon, oregano, salt and black pepper in a large serving bowl until combined.
- Add the beans, cucumber, celery, cherry tomatoes, red onion and parsley. Fold gently to coat the vegetables and beans with dressing.
- Add the flaked tuna and fold again, keeping some tuna in larger pieces. Divide among 4 bowls and serve immediately, or cover and refrigerate until cold.
Serving and storage
Serve cold. Refrigerate the salad promptly in a covered container at 40 F (4 C) or below and eat within 2 days. Keep the total time out of refrigeration under 2 hours. For packed lunches, use an insulated bag with ice packs. Stir gently before serving again, as the vegetables release some liquid during storage.