Description
A refreshing tuna bean salad perfect for a light meal or side.
Ingredients
Scale
- 2 Tbsp fresh lemon juice
- 2 cloves garlic (pressed)
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp honey
- Freshly ground black pepper (to taste)
- 4–5 Tbsp olive oil
- 2 15 ounce cans white beans (drained and rinsed)
- 12 ounce tuna in water (drained)
- 2 tsp capers (drained)
- 2 Tbsp fresh dill (chopped)
- ⅛ cup red onion (chopped)
- ½ tsp kosher salt
- Black pepper (to taste)
- 6 cups baby spinach (stems removed)
- 1 lemon (thinly sliced for serving)
Instructions
- Add lemon juice, garlic, mustard, salt, honey and pepper to a small bowl and whisk to combine.
- Drizzle in the olive oil and whisk thoroughly.
- Add the tuna bean salad ingredients, except baby spinach, to a large bowl and gently mix together.
- Drizzle the dressing over the tuna bean mixture and mix with a spoon.
- In 4 shallow salad bowls, place 1 ½ cups of baby spinach and top with equal portions of the tuna bean mixture.
- Serve with a small wedge of lemon and enjoy!
Notes
- Ensure beans are thoroughly rinsed to remove excess sodium.
- This salad can be made ahead of time; just add the spinach right before serving to keep it fresh.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 50mg