White Bean Salad with Tuna and Parsley
This White Bean Salad with Tuna and Parsley has been a favorite of mine for years and this tasty salad is dairy-free and gluten-free as well as low-glycemic! If you like tuna, this is a tasty lunch any time of year! Use Salad Recipes to find more tasty salads like this one.
This favorite White Bean Salad with Tuna and Parsley is a favorite recipe of mine for a quick lunch salad. If you’ve never thought of combining these ingredients, you might be surprised what a delicious lunch salad this is. In the early days of my blog I discovered a delicious and affordable brand of Tuna Packed in Olive Oil, which changed my way of thinking about canned tuna forever. That tuna plus my love of parsley and lemon inspired this White Bean Salad with Tuna and Parsley.
It’s turned into a favorite lunch that I’ve made over and over. I updated the photo for this recipe in the summer of 2011, when I had plenty of fresh parsley from the garden, but parsley is an herb that’s available and inexpensive all year from the grocery store, and I love that this salad uses ingredients I always have on hand. If you’d like a lower carb salad, try it with some chopped celery and more tuna for a lower-carb version.
I use cannellini beans for the salad, but most any white beans will work. Rinse beans and let them drain well. Whisk together olive oil, lemon juice, salt, and fresh ground black pepper to make the dressing.
Put the beans in a bowl and add the dressing. Let beans marinate while you drain the tuna and chop the parsley and onion. I use the same mini-colander to drain the tuna.
I use a generous amount of parsley, probably a packed cup of chopped parsley, but if you’re not that much of a parsley fan you can use less. Chop up some sliced green onion or chopped red onion, whichever you prefer. Gently stir the chopped parsley, sliced green onion, and drained tuna into the marinating beans. Season to taste with more salt and fresh ground black pepper if desired and serve immediately.
More Tasty Salads with Parsley:
Cucumber, Onion, and Parsley Salad ~ Kalyn’s Kitchen
Lebanese Lentil Salad with Garlic and Herbs ~ Kalyn’s Kitchen
Quinoa Tabbouli Salad with Parsley and Mint ~ Kalyn’s Kitchen
Kalyn’s Tabbouli with Almonds ~ Kalyn’s Kitchen
White Bean Salad with Tuna and Parsley
If you like tuna, this is a tasty lunch any time of year!
- 1 can (15.5 oz.) white beans, rinsed and drained well (I use cannellini beans, but any white beans will work)
- 1 can Italian tuna in olive oil (5-6 oz.) (or any tuna packed in oil)
- 1 cup chopped curly parsley (or less if you don’t love parsley like I do)
- 1/4 cup finely diced red onion or sliced green onion
- 3 T good quality extra-virgin olive oil
- 2 T fresh lemon juice
- black pepper and sea salt to taste
- Put beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels.
- In small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Put the beans into a bowl big enough to hold all the salad ingredients and mix in dressing.
- Let the beans marinate while you drain the tuna, chop the parsley, and dice or slice the onions.
- Put the tuna into the same colander you used to drain the beans and let the oil drain off. (I wipe out the colander with a paper towel so the tuna doesn’t get wet.)
- Chop the parsley and chop red onions or thinly slice green onion, whichever you’re using.
- Add chopped parsley, red or green onion, and drained tuna to the marinating beans and gently combine. (Don’t overstir, you want the tuna to stay chunky.)
- I usually taste and see if I want a bit more lemon juice.
- Season to taste with fresh ground black pepper and sea salt and serve.
- This will stay good in the refrigerator for at least a day or two, but it probably won’t last that long.
This recipe created by Kalyn, inspired by many other similar salads seen in cookbooks and on the web.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad would be fine for any phase of the South Beach Diet, but limit portion size for phase one. (If you make it like I do with lots of parsley, you can probably have about a cup for phase one, since the salad is about half tuna and parsley.)
Find More Recipes Like This One:
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