Tuna, White Bean & Dill Salad

Elevate your canned tuna by mixing it with creamy cannellini beans, fragrant fresh dill, and a zesty Dijon dressing for a flavorful, protein-packed salad that’s perfect for sandwiches, wraps, or a light meal.

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

Anti-Inflammatory Sesame-Free Weight Loss Diabetes-Friendly Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure High-Fiber Heart-Healthy High-Protein

                                        WHY YOU'LL LOVE THIS RECIPE 

This hearty salad combines tuna with creamy cannellini beans for a satisfying, protein-rich meal. Fresh spinach and beets contribute essential vitamins and antioxidants, while a tangy Dijon dressing ties all the flavors together for a nutritious and flavorful dish.

Ingredients

Original recipe (1X) yields 4 servings

• 3 tablespoons + 1 teaspoon honey Dijon-style mustard

• 2 tablespoons light mayonnaise

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons cider vinegar, divided

• 1 ⅛ teaspoons dried dill

• ⅛ teaspoon kosher salt

• 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained

• 2 (5-ounce) cans solid white tuna (water-packed), drained and broken into chunks

• ⅓ cup chopped red onion

• 6 cups baby spinach

• 2 cups cubed cooked beets (see Tip)

• Chopped fresh dill and/or ground pepper for serving

---

Directions

1. In a medium bowl, whisk together mustard, mayonnaise, olive oil, 1 tablespoon vinegar, dill, and salt until smooth.

2. Transfer 3 tablespoons of the dressing to a large bowl.

3. Add the cannellini beans, tuna, and red onion to the remaining dressing in the medium bowl and toss gently to coat.

4. Add spinach and beets to the dressing in the large bowl and toss gently to coat.

5. Serve the tuna and bean mixture over the spinach-beet salad.

6. Garnish with fresh dill and/or ground pepper if desired.

---

Tip for Cooking Beets

• Preheat oven to 400°F. Wash and trim beets, then pat dry. Wrap in foil and bake for 1¼ to 1½ hours or until tender. Cool slightly, unwrap, and slip off skins under cool running water.

• Store cooked beets in a covered container in the refrigerator until ready to use.

• Alternatively, use packaged refrigerated cooked whole baby beets for convenience.

This tuna and cannellini bean salad is a protein-rich, nutrient-packed dish with a fresh, tangy Dijon dressing that pairs perfectly with spinach and sweet beets.

Nutrition Facts (per serving)

326	Calories
10g	Fat
33g	Carbs
28g	Protein