Tuna & White Bean Salad

Ingredients

• 2 can canned tuna, drained
• 9 oz cannellini beans, drained and rinsed (about 1 can)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 3 cup spinach
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Whisk the olive oil, lemon juice, salt and pepper in a large bowl.
2. Add the beans, tomatoes, red onion and parsley and toss to coat.
3. Flake in the tuna and gently fold it in.
4. Serve over the spinach, or chill for up to 2 days.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).