Tuna and White Bean Salad with Spinach

This is a new spin on the classic Tuna with Cannellini bean dish that I make on fairly regular basis at our house. I really enjoy that version, but I also like to switch up the ingredients occasionally to keep things interesting.

I thought that a little baby spinach would make a tasty and nutritious addition to the salad. I normally go with a red wine vinegar for the salad dressing, but I decided to try a balsamic vinaigrette today.

I really enjoyed the addition of spinach to the salad, and the different tang that the balsamic vinegar brought to the dish. This makes either  2 main course or 4 side dish servings.


Tuna and White Bean Salad with Spinach
Servings: 2 -4
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt , or salt to taste
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 2 (4.5 oz) cans solid light tuna in olive oil, drained and flaked
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/4 cup thinly sliced red onion
  • 2 cups (loosely packed) baby spinach, chopped
  1. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and crushed red pepper.
  2. In a medium bowl, add the red onions, beans, flaked tuna, and spinach. Pour the dressing over the salad and toss well. Serve at room temperature.


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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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